Southern Skillet Fried Okra with Cornmeal Crust
Bite-size coins of fresh okra soaked briefly in buttermilk, shaken in a seasoned cornmeal and flour coating with garlic, smoked paprika and a pinch of cayenne, then shallow-fried in a cast-iron skillet until crunchy and golden. A classic Southern side, and the crisp crust keeps the okra from feeling slimy.
At a glance
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