Southern Fried Okra

 

 

Vegetable Cooking oil, enough to cover okra completely in frying pan

 

4 cups cut up okra (or one bag frozen)

 

1 egg

 

1/2 cup milk

 

1 cup cornmeal

 

2 tablespoons flour

 

1 teaspoon salt

 

1/2 teaspoon black pepper

 

Heat oil in large frying pan on medium heat.

 

 Use a pan large enough not to crowd the okra.

 

Chop okra into 1 inch pieces (if using frozen,

 

 you can buy it already chopped).

 

Beat egg lightly in a bowl, add milk and stir well.

 

Add okra to the egg/milk wash.

 

Stir to coat okra with mixture and

 

 let sit for 5 minutes in the wash

.

Place the cornmeal, flour,

 

salt and pepper in a separate large bowl and mix

 

Dredge the okra in the cornmeal mix to

 

cover all sides of okra with mix.

 

Place one piece of coated okra in the hot oil

 

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.

If oil temperature is O.K.,

 

add all the okra to the skillet.

 

Cook the okra, stirring frequently,

 

until it is one shade from burnt (about 15 minutes).

 

 When done, the okra should not be bright green.

 

 It should be brown with a few black (burned) edges.

 

Place cooked okra on paper towels to

 

 absorb some of the oil but do NOT cover.

 

If you need to keep the okra

 

 hot place it in an oven set on low.

 

 The okra will be VERY CRUNCHY!

 

 Serve hot.

 

Note: If you do not want the okra very crunchy,

 

 just cook until golden brown like picture on left below.