HOT OIL AND CORNMEAL PAIR WELL WITH OKRA

Okra has been around a long time, dating back some 3,000 years.  Okra is high in vitamin C, K and folate content.  Eating okra will help you stabilize blood sugar, help you with digestion and will control the rate at which sugar is absorbed which helps with diabetes.

FRIED OKRA

2 pounds fresh okra, 1/2 cup self-rising yellow cornmeal,  1/2 cup flour, 1 1/4 teaspoon granulated garlic, 1/4 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, 1/8 teaspoon cayenne pepper, 1/2 cup buttermilk, 3 cups peanut oil for frying.

In a bowl add the buttermilk.  Wash the okra under cool water, cut the ends off, cut in half lengthwise and add to the bowl of buttermilk, set aside.  Allow the okra to set in the buttermilk for at least 10 minutes.  In a plastic bag combine the cornmeal, flour, salt, pepper, cayenne, and garlic.   Transfer the okra, in small batches, to the cornmeal mixture. Shake until the okra is coated in the cornmeal.   In a heavy skillet add the oil, heat the oil to hot, then drop the okra into the oil and fry for about 5 minutes or until the okra floats to the top.  Remove from the oil when the okra is a golden brown on all sides.  Remove from the skillet and place on a wire rack to drain.