1 lb. okra
2 c. self-rising flour
cooking oil
1 1/2 c. buttermilk
1/2 tsp. salt
Wash and drain okra; cut in 1-inch slices. Sprinkle with salt and cover with buttermilk; let stand 15 minutes. Drain and dredge in flour and fry in hot oil.
Frankie May (Hart) Elledge
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