Ingredients
-
1
-
1
-
1/2
-
1/2
-
1/4
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Cornmeal Fried Okra, My grandma used to make us fried okra a lot when I was a child and I loved it This version comes from the Soul and Spice cookbook My family likes to eat the fried okra with ranch dressing or ketchup but it is equally good on its own , It had good flavor, but the breading didn’t stick enough for my family’s taste Next time I think I will dip it in buttermilk or water first , This is exactly the way we always prepared fried okra and I love it Reading your recipe makes me so hungry for a fresh vegetable dinner! Our one rule of thumb was to pick young okra pods for the juiciest, best taste – older pods get totally dried out inside I have used regular cornmeal, self-rising cornmeal and even a cornmeal mix depending on what I had on hand – they all work I always taste it after cooking and, if needed, add a sprinkling of salt If you’ve never experienced fried okra, you must try it: there’s simply nothing else quite like it Thanks, Slatts, for the recipe and reminding me of one of my all-time favorites!!
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Steps
|
1
Done
|
Cut Okra Into 1/2 Inch Rings. |
|
2
Done
|
Combine Cornmeal, Paprika, Salt, and Pepper. |
|
3
Done
|
Coat Orka Rings in the Cornmeal Mixture. |
|
4
Done
|
Heat Oil in a Large Skillet Over Meduim High Heat. |
|
5
Done
|
Fry Coated Okra Rings 5-7 Minutes Until Golden Brown and Tender. Be Sure to Turn the Orka During Cooking to Ensure Even Doneness. |
|
6
Done
|
Drain on Paper Towels and Serve Warm. |
