Thursday, July 17, 2008

Southern Fried Okra

My husband will tell you he never knew how truly good fried okra tasted until he had it in the South. You may have tasted that breaded fried okra out of a freezer bag or in one of those big ole buffets, but until you fix it (the right way) at home you can't say you've eat fried okra.

There's a long list of ingredients so get out a pen a paper, this is gonna take a while.

1) fresh okra

2) white corn meal

3) salt

4) cooking oil

Okay, y'all, now,here's what you have to do.

Slice up your okra into about 1/4 inch thick pieces, discarding the stem.

Place it in a colander and rinse with water.

Salt first then pour your cornmeal over the okra.

(I just toss it around in the colander over the sink until it's lightly dusted)

Place one layer in a skillet with about an inch and a half or two inches of hot oil.
DO NOT stir it.
As it begins to brown, just turn it over and let it brown on the other side.

When you take it up, drain any excess oil. You may want to salt again.

Now start eating!

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