Okra, also known in some countries as ‘ladies’ fingers’ is unique – Ashley from Heirloomed Collection calls it rustic and earthy. These crispy, crunchy bite-sized treats are perfect for entertaining this Autumn/Winter and even better served up in your Falcon 12cm bowls...


1 lb of okra
1 1/2 cups buttermilk
3/4 cup White Lily Flour
1 cup Dixie Lily Corn Meal
1/2  tsp cayenne powder
Kosher salt, to taste
Canola or vegetable oil 


    Gather + rinse okra in cold water. Chop into bite-sized pieces and soak in bowl of buttermilk. While your okra is soaking, combine flour, cornmeal, cayenne powder in a separate bowl and toss dry ingredients until well mixed. 

    In a cast iron skillet, heat approximately 1.5" of oil. Take buttermilk-soaked okra and toss in flour mixture until all sides are well coated. Carefully place in hot oil and allow to brown on one side before turning to brown the other. Remove with slotted spoon or spatula and place on paper lined cookie sheet to soak up remaining grease. Immediately sprinkle generously with kosher salt while still hot. Enjoy!