Fried Okra and Fresh Corn Tacos

Last night our daughters and little Starr Dutch came down to see the Perseids meteor shower and spend the night.  That day I had picked up some fresh okra and some wonderful corn on the cob.  I had read about fried okra tacos and this is my rendition.  They turned out wonderful and we all loved them. 

1 cup buttermilk
1  cup flour
1/2 cup cornmeal
1/4 teaspoon ground red pepper
1 teaspoon salt
1 pound fresh okra, whole

Stir together okra and buttermilk in a large bowl.  Stir together flour and other ingredients in a bowl. Remove okra in batches and dredge in flour mixture and place in a wire mesh strainer. Shake off excess. 
Pour oil to depth of one inch into a large, deep cast iron skillet, heat to 375.  Fry okra in batches 4 minutes or until golden brown, turning once.  Drain on paper towel. Put on a little salt while draining on paper towel. 
Grill corn until there are grill marks.  Remove and place larger end of corn in a bowl and use a knife to run along the edge or corn to remove kernels.
Dice a large bunch of green onions.
8 ounces of Monterey Jack cheese, grated
one container of cherry tomatoes, halved
1/2 head of chopped ice berg lettuce
1 package of corn tortillas
1 dollop of Fage yogurt
1-2 cups of your favorite salsa

Fry your corn tortillas in your favorite cooking oil.  About 1/4 inch in a cast iron skillet. 
Take hot tortilla and smear one tablespoon of yogurt over tortilla then place one or two pieces of whole okra on the tortilla, then corn, green onions, lettuce, tomatoes and cheese then top with your favorite salsa.

Last summer, a dear and long time friend had me over for lunch and had fried whole okra to dip into buttermilk salad dressing and I've been hooked ever since.  This okra recipe is wonderful for frying.  I like it so much better than slicing it.

Little Star Dutch at his first star watch.