I'm not from the south, but I thought this recipe was okay but could be much better with some tweaks. I thought the texture of the cornmeal bredding was good (see my alterations below), but the coating was bland. It either needed: a) to be sweeter b) to be spicier or c) to be accompanied by a dipping sauce link ranch, dill, or horseradish. Something along those lines could easily make this a 5-star recipe. Nevertheless, it was very fun for me to cook and is a good starting point.
Here are my alterations, which are basically what is recommended by several other reviewers: I used 1/2 cup flour (whole wheat white) and 1/2 cup cornmeal for the breading. I also used 1 beaten egg and 1/4 cup of milk.
I would recommend using a cooking thermometer to check the oil temp before you add the dredged okra because everyone's stove is just a bit different. I let my oil get to 375 degrees Fahrenheit before I added the mixture and then dropped the temperature a bit so it stayed between 300 and 350 degrees as recommended on Martha Stewart's site for frying okra.
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I'm not from the south, but I thought this recipe was okay but could be much better with some...