Southern Fried Okra Recipe

You may be reluctant to do step 8 of the directions. But, please try it. If you do not like it you can always modify to suit your taste.







Ingredients
4 cups cut up okra (or one bag frozen)
1/2 cup WHITE cornmeal
2 tablespoons flour
1/3 tsp salt
1/3 tsp black pepper
Cooking oil (I like corn or peanut oil) sufficient to cover okra completely in frying pan


Directions
1. If frozen, defrost okra first
2. Place oil in large frying pan (cast iron) and place on stove top burner on medium heat
Note: Use a frying pan large enough not to crowd the okra - shouldn't be stacked up on top of each other.
3. Wash okra and leave wet - do not dry (if frozen it will already be wet from the defrosting)
4. Place the cornmeal, flour, salt and pepper in a large bowl and mix
5. Add the okra to the bowl and mix gently to cover all sides of okra
6. Place okra in hot oil in frying pan.
Note: Place one piece of okra in the oil first and check that it immediately bubbles and sizzles. If not, the oil is not hot enough. Increase heat until you get the bubbles when adding one piece of okra.
7. If temperature is O.K., add all the okra
8. Here's the secret! Cook the okra, stirring frequently, until it is one shade from burned! This is important! When done, the okra should not be bright green. It should be brown (it's the cornmeal that turns brown) and shows some black (burned) edges. (See pictures below)

NO! Too Green










Place cooked okra on paper towels to absorb some of the oil. It will be totally dry inside and VERY CRUNCHY! Serve hot.

Okra is good served with most meat (pork, beef or chicken) and compliments other vegetables, especially tomatoes. The tomatoes just seem to bring out the flavor of okra....or maybe it's the okra bringing out the flavor of the tomatoes. Anyway they go together. Also, onion is good with okra. Just a slice of fresh onion on the side of the plate. Ummmmm, good!