A Southern summer favorite.
1 1/2 cups sliced fresh okra
1 cup cornmeal
1/2 cup all-purpose flour
1/2 teaspoon salt
Pepper to taste (optional)
Vegetable oil for frying
Salt okra and let sit for a few minutes to bring out juice. In a shallow bowl, combine cornmeal, flour, and pepper. Gently roll okra in cornmeal, coating each piece. Set aside 1 hour to dry. This keeps the coating from falling off during frying. In a large skillet, heat 1/2 inch oil until hot. Add okra pieces in a single layer, cook and roll gently with a fork until browned on all sides. Drain on paper towels.
Makes 6 servings.
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