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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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DEEP FRIED OKRA

From: Chris Fennimore, QED Cooks
Primary category: Side Dishes

From the cookbook: Down Home Cooking   


Ingredients:
1 pound okra pods
1 cup buttermilk
1 cup corn meal
2 tablespoons self-rising flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
Oil for frying
Directions:

Trim the stem and end of the okra and cut any very large pods into two pieces. Toss them in a bowl with the buttermilk to coat. Let them sit for at least 30 minutes. Heat the frying oil to 365 degrees. Mix the cornmeal, flour and spices in a large bowl or pan. Drain the okra and drdge it in the flour mixture. Shake off the excess flour and fry in batches until golden brown. Drain on paper towels and serve immediately with salt and/or hot sauce.

ingredients(s): buttermilk, cayenne pepper, corn meal, flour, okra,

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DEEP FRIED OKRA - REVIEWS

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