This “Fried Okra” Recipe is in our “Volume One ” Cookbook. Scroll Down to order and scroll further down for the recipe.
Fresh Fried Okra
1.5 LB FRESH OKRA
1/8 CUP WHOLE BUTTERMILK
1.5 CUPS SELF-RISING FLOUR
SALT & PEPPER
Wash okra and snip off base and tip (if desired) with a knife. Cut okra in 1/4-inch-thick pieces. Place in a medium bowl and pour buttermilk on it and mix it well with your hands.
Put ½ cup self-rising flour in bottom of a pie plate. Add half of okra. Salt and pepper generously. Using a sifter to coat the okra well with self-rising flour. Pour in remaining okra and repeat by adding salt, pepper and flour.
IRON SKILLET, WOK, OR LARGE SKILLET
Put enough shortening in skillet to be about 1” deep after melting. Oil must be HOT. Put a breaded piece of okra in oil and once it floats and sizzles WELL, your grease is hot and ready! It takes a good 20-30 minutes to fry up okra. DO NOT RUSH. Flip a maximum of three times. Let okra sit in hot grease until it is golden brown before turning it over. Add more shortening after turning once. You may have to rotate okra from edges to middle, so all will brown. Fry until it is golden brown. Take out with large slotted spoon and place on a paper towel covered platter/plate.
NOTE: Fry frozen okra the same way. Let it sit out at room temperature for 4 hours before adding buttermilk. Cut in smaller pieces while partially frozen if desired.
Please read my story first! DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house. She had a kitchen that was about 10×12 . She had a round table in the center. There was never a time when there wasn’t something on that round table that we could eat. She made a pan of biscuits every day and a pawn of cornbread. She grew almost everything she made in the garden and canned many of her foods. She had a smoke house and that is where she stored her sweet potatoes and her russet potatoes. Granddaddy took the corn (field corn) that they grew to the feed mill every year so she had her own homemade cornmeal. If you want to learn how to cook like this woman, all you have to do is watch my southern cooking tutorials and you will become one of the best Southern cooks around. Your family and friends will love everything you make, and you will have more company and more company means more love in your home and heart! Thank you so much for being a part of this dream of mine. I want everyone to enjoy the same flavors and types of food that we (our family) grew up eating.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by scrolling down in this description post. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
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Hey yall!, it’s Tammy with Collard Valley Cooks! I am a southern girl born in raised in Collard Valley in Polk County Georgia. My entire (Benefield) family had around 125 acres and we mostly raised cattle. We raised our own corn for feed so it was field corn. We also raised our own hogs for sausage and bacon, and of course our own beef. We feed our beef seed before sending them to the butcher so the meat would be delicious. Not sure why everyone wants grass feed beef and free-range chickens. They really do not taste as good as those feed with feed. We had a large family and when I was young all of daddy’s brothers and sisters lived in the valley around his parents. It was a great place to grow up with lots of things to see and do all around. Country people like us love the smell, beauty and fruit of the land. Daddy coon hunted for fun, and we watched our tv together in the living room at night while mama watched her soap operas during the day. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE: