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 can help you stabilize your blood sugar, help you with digestion, and will control the rate at which sugar is absorbed, which helps with diabetes.  Last but not least, eating okra will bring a smile to your face cause it tastes GOOD!

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 powder ranch seasoning, 1/4 teaspoon lemon pepper, 1/8 teaspoon white pepper, 1/8 teaspoon cayenne pepper, 1/2 cup buttermilk, peanut oil for frying.

In a bowl, add the buttermilk.  Wash the okra under lukewarm water, cut the ends off, add to the bowl of buttermilk, set aside.  Allow the okra to sit in the buttermilk for at least 10 minutes.  In a plastic bag, combine the cornmeal, flour, salt, ranch seasoning, white pepper, lemon 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.