Fried Okra
Fried Okra

Fried Okraa

(Remember, fresh okra is better than ice, but good, fresh okra may be hard to find outside of the southern regions.) you can’t taste okra.


Fried Okra
Fried Okra

1-1 / 4 to 1-1 / 2 kg of fresh okra pods
1/3 cup flour for total purpose
1/3 cup cornmeal
1 teaspoon salt
1/4 teaspoon pepper
1 large egg, finely beaten
3 cups melted shortening or vegetable oil

Fried Okra
Fried Okra

Wash the okra thoroughly and remove. Cut out the tip and ends of the stem. Cut the remaining pods into 1/2-inch pieces, and set aside in a medium bowl. You should have four cups of okra slices.
In a separate bowl, combine flour, corn, salt and pepper. Pour the beaten egg over the okra, then whisk well until the okra is thickened. Pour the flour mixture over the okra and toss to coat. The best tools to throw this mixture in your hands. Yes, it is dirty, but you can always wash your hands.
Heat a shortcut or oil in a large saucepan over medium heat (the oil should be hot, but not hot to smoke). A deep, side pan can be used instead of a skillet.
Add the okra and fry until brown and Christmas. Fry in batches if necessary. Carefully remove the paper towel.
Serve immediately.
Note: Make 4 to 5 servings. Remember, if the okra pod is large, it will be difficult, so choose smaller pods when using the new okra.

Ready to enter: 35 Min

Recipe editor Patricia Mitchell

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