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Quick-Fix Southern
by Rebecca Lang

Ma made fried okra patties that were to die for. We made the truly regrettable mistake of not writing down the recipe before she passed away. Now, we have the difficult job of cooking and tasting fried okra fairly often, in hopes of getting it just like hers. This version comes very close.
Makes 20


    · 1/2 pound okra
    · 3/4 cup cornmeal
    · 1/3 cup self-rising flour
    · 1/2 cup plus 2 tablespoons buttermilk
    · 1 large egg
    · 1/2 teaspoon salt
    · 1/4 teaspoon freshly ground black pepper
    · 1/4 cup vegetable oil


Cut the okra into 1/8-inch-thick slices. You should have about 2 cups of sliced okra. Combine the cornmeal, flour, buttermilk, egg, salt, and pepper in a large mixing bowl. Whisk until everything is combined. Stir in the okra.

Heat the vegetable oil in a large nonstick skillet over medium-high heat.

Scoop out heaping tablespoons of the okra batter and carefully place in the hot oil. Use the back of a spoon to flatten slightly in the pan. Cook for 2 to 3 minutes per side, or until browned and crispy. Drain on paper towels. Repeat with the remaining batter.

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