Double-Dipped Fried Okra

Southern Comfort: My Love Affair with Double-Dipped Fried Okra

Y'all know, being a Southern woman, there are certain things ingrained in my DNA: sweet tea, front porch sittin', and a deep, abiding love for fried food. And when it comes to fried food, okra reigns supreme. Not just any okra, mind you, but double-dipped, crispy, golden-brown, melt-in-your-mouth fried okra. It's a dish that takes me right back to my grandmother's kitchen, the smell of hot oil and cornmeal filling the air, the promise of something delicious just moments away.

This recipe, the one I'm sharing with you today, isn't just any old fried okra recipe. This is the culmination of years of practice, of tweaking and perfecting, of learning the secrets passed down through generations of Southern cooks. The double-dipping method is key. That first dip in buttermilk tenderizes the okra, creating a velvety interior, while the second dip ensures a crust that's shatteringly crisp. And don't even get me started on the addition of bacon drippings to the oil. It adds a smoky depth of flavor that just can't be beat. I've had folks from all walks of life try my okra, and let me tell you, it's a crowd-pleaser every single time. Yankees, city folk, even those who claim they don't like okra - they all come around after one bite. It's just that good.

The other day, my neighbor, bless her heart, brought over a plate of store-bought fried okra. Now, I'm not one to turn up my nose at anything edible, but it just wasn't the same. It lacked that homemade touch, that certain something that comes from making it with your own two hands. And it definitely didn't have the love that goes into every batch I fry up. It made me realize just how special this recipe is, how it's a connection to my past, to my family, to my Southern heritage. So, if you're looking for a taste of the South, a little bit of comfort food heaven, then look no further. This double-dipped fried okra is the real deal. Just be warned, once you try it, you might just find yourself addicted, too.

Step-by-step

• Cut off and discard tip and stem ends from okra, cut okra into 1/2-inch-thick slices.
• In a bowl or baking dish, combine the okra and buttermilk, cover and let chill 45 minutes.
• In a shallow bowl or pie plate, stir together the flour, cornmeal, cayenne, chili powder, black pepper, garlic powder, and salt.
• Using a slotted spoon or sieve, remove the okra, letting the excess buttermilk run back into the bowl. Place the okra in the flour mixture and toss to lightly coat. Remove the okra and, using a colander or sieve, shake to remove any excess flour. Return the okra to the buttermilk; repeat the procedure for a second coating.
• Meanwhile, heat the oil and bacon drippings in a 10- to 12-inch cast-iron skillet or Dutch oven over medium-high heat until it registers 350 degree F on a deep-fat thermometer. (You can also test the heat by sprinkling a bit of flour into the hot oil to see if it bubbles.) Oil should be about 2-inches in depth.
• When the oil is hot, add a large spoonful of okra to the skillet. (Dont use your hands because the coating tends to stick to your hands and will come off. And dont add too much okra at once or the oil will cool down and the okra wont cook properly.)
• Cook for 1-1/2 minutes, then turn and cook 2 to 3 minutes longer, or until the okra is evenly browned on all sides. Using a slotted spoon, transfer the cooked okra to several layers of paper towels to drain.
• Repeat the procedure with the remaining okra. Serve immediately.
• Makes 8 to 10 servings