To make the fritters you top and tail the okras and then marinate them in buttermilk spiked with lime, garlic and salt and pepper for a good 15 minutes. Drain them and roll them in some cornmeal and then into a batter made up of milk and flour. Deep fry them in a medium oil. When thy are cooked you toss them in a bowl with some chopped parsley, chopped garlic and S&P.
summers-in-hollywood: Lucille Ball, 1942
37 minutes ago