Recipe information
Yield
serves 4-6
Ingredients
1 1/2 cups all-purpose flour
1 tablespoon The Lady’s House Seasoning
1/3 cup buttermilk
4 cups cut okra, fresh or frozen (thawed if frozen)
6 cups vegetable oil (for deep-frying)
Preparation
Mix the flour and House Seasoning. Pour the buttermilk over the okra and toss to coat. Place the okra in the flour mixture and toss; shake off any excess flour. Heat the oil in a cast-iron Dutch oven. When it registers 350 degrees, add the okra and fry until golden brown, 13 to 15 minutes.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
