A sprinkling of sugar in the cornmeal coating caramelizes as the okra cooks, creating a crisp, golden crust.

Ingredients

• 1 pound fresh okra, cut into 1/2-inch-thick slices
• 3/4 cup buttermilk
• 1 1/2 cups self-rising white cornmeal mix
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon ground red pepper
• Vegetable oil

Preparation

1. Stir together okra and buttermilk in a large bowl.
2. Stir together cornmeal mix and next 3 ingredients in a separate large bowl.
3. Remove okra from buttermilk, in batches, using a slotted spoon.
4. Dredge in cornmeal mixture, and place in a wire-mesh strainer. Shake off excess.
5. Pour oil to depth of 1 inch into a large, deep cast-iron skillet or Dutch oven; heat to 375°.
6. Fry okra, in batches, 4 minutes or until golden, turning once.
7. Drain on paper towels.