Okra – what can you say. You love it or you hate it.   

Yogurt or sour cream thinned with milk (or plain water, in a pinch) also work well as buttermilk substitutes. Also,  4 1/2 teaspoons white vinegar, or fresh lemon juice and 1 cup milk works.  Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).

To make one cup of self-rising cornmeal, mix 1 cup cornmeal, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt together in a bowl. Use it right away or store it in an air-tight container until you need it.

Ingredients:

• 1 pound fresh okra, stems removed and sliced
• 1 c buttermilk
• 1 c all purpose flour
• 1/3 c self rising yellow cornmeal
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• Vegetable oil, for frying

Directions:

1. Pour buttermilk in a large bowl.
2. In another large bowl, combine flour, cornmeal, salt, black pepper and cayenne pepper.
3. Place sliced okra in buttermilk and gently stir to coat well.
4. Dredge coated okra in flour and cornmeal mixture.
5. Pour about 1-inch of vegetable oil in a large skillet and heat to 375 degrees F.
6. Fry in batches until golden brown.
7. Remove with a slotted spoon and place on a plate lined with paper towels to drain.
8. Serve immediately.

Serves:  4

Source: the blond cook