Page 38 - South Mississippi Living - October, 2023

DINING
INGREDIENTS
1 lb fresh whole okra
1 cup buttermilk
1 cup sifted cornmeal
1⁄2 cup sifted all-purpose flour
3 tsp garlic powder
3 tsp onion powder
1⁄2 tsp black pepper
1⁄2 tsp cayenne pepper (optional)
2 tsp salt
Vegetable oil for frying
Louisiana hot sauce
(to taste)
DIRECTIONS
1. Wash the okra thoroughly and pat them dry with a paper towel.
2. Trim off the tops of the okra but leave them whole.
3. In a bowl, add buttermilk, Louisiana hot sauce, 1 teaspoon of salt, 1 1⁄2 teaspoons of garlic powder, 1 1⁄2 teaspoons of onion powder, then add the okra. Toss to coat the okra evenly in the buttermilk. Let them soak for at least 15 minutes, or up to an hour if possible. This will help reduce the sliminess of the okra.
4. In a separate bowl, combine the cornmeal, all-purpose flour, 1 teaspoon of salt, 1⁄2 teaspoon of black pepper, 1 1⁄2 teaspoons onion powder, 1 1⁄2 teaspoons of garlic powder, and 1⁄2 teaspoon of cayenne pepper. Mix well.
5. Remove the okra from the buttermilk and let any excess buttermilk drip off.
6. Roll each okra in the cornmeal mixture, pressing lightly to adhere to the coating. Ensure each okra is evenly coated. Make sure to get rid of the excess mixture before frying.
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In an iron skillet or frying pan, add enough vegetable
oil to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches around 350°F. You can check the oil temperature by dropping a small piece of the cornmeal mixture into the oil; it should sizzle and turn golden brown.
Carefully add the coated okra to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, or until the okra is golden brown and crispy.
Use a slotted spoon or tongs to remove the fried okra from the oil and place them on a plate lined with paper towels to drain any excess oil.
10. Serve the lightly fried whole okra immediately while they are still hot and crispy. You can serve them as a snack with a dipping sauce, as a side dish, or topping on a dish.
INGREDIENTS
1. Wash the squash thoroughly and slice
it into rounds or half- moons, depending on your preference. Discard the stem ends.
2. In a large skillet or frying pan, melt the butter and bacon grease (if using) over medium heat. Add the thinly sliced onions. Sauté for 2-3 minutes until the onions are translucent and fragrant.
3. Add the sliced squash to the skillet with the
DIRECTIONS
sautéed onions. Stir to combine everything.
4. Season the squash mixture with salt, black pepper, garlic powder, and onion powder. Stir well to evenly distribute the seasonings.
5. Pour the water over the squash mixture and add the bouillon cubes. Bring the liquid to a simmer. Cover the skillet with a lid, reduce the heat to low, and let it simmer
or until the squash is tender and has absorbed the flavors of the onions and seasonings. Stir occasionally to prevent sticking.
6. Taste the stewed squash and adjust the seasonings if necessary. You can
add more salt pepper to better suit your taste.
7. Once the squash is tender and cooked to your liking, remove the skillet from the heat. Serve.
4-5 yellow summer squash, sliced
into rounds or half-moons
(1⁄2 inch thick)
1 medium onion, thinly sliced
2 tsp onion powder
2 tsp garlic powder
38 | October 2023
2-3 tbsp butter
2 tbsp bacon grease
(encouraged optional addition)
1/2 cup water
2 chicken bouillon cubes
Salt (to taste) Black pepper
(to taste)
for about 20-25 minutes,
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