Fried okra has to be eaten right away while it is hot so make this dish when everything else is ready to serve. The nice thing about this recipe is that the coating will stick to the okra instead of falling down to the bottom of the pan.

Ingredients:

1 ½  pounds okra (pick smaller pieces — the larger ones are tough)
½ cup corn meal

½ cup all purpose flour

1 ½ teaspoons salt
½ cup buttermilk
2 cups vegetable oil (substitute ¼ cup bacon grease for the oil if you have any)

Directions:

Bring 2 quarts of salted water to a boil and add okra.  Cook for 5 minutes and then drain.  In a bowl combine the corn meal, flour and salt.  Pour enough oil into a black iron skillet to reach halfway up the side.  Heat the oil to 350 degrees.  Dip each piece in buttermilk and then roll in corn meal mixture and place gently in the hot oil. Brown each piece lightly on sides until golden brown. Remove when browned on all sides. This happens fairly quickly so keep a close watch.

Sweet and Spicy Dipping Sauce

2/3 cup mayonnaise
2 Tablespoons Seratcha Hot Chili Sauce (found in the Asian food section — look for a rooster on the bottle)
1/4 cup heavy cream
1 Serrano chili pepper, seeded and minced
1 Tablespoon honey
1/8 teaspoon black pepper

Mix all ingredients together and whisk until smooth. Serve with okra.  This dip is also great with fried green tomatoes, eggplant fritters, fried zucchini and fried squash.

Get more of Jane’s delicious recipes at gourmetgadgetgal.com.