Southern Fried Okra
Okra is in the mallow family; related to such plants as cotton, cocoa, and hibiscus. It's believed to have originated in Ethiopia.
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- 1 lb. sm. okra pods (prepared for cooking)
- 3/4 C. unsifted flour
- 1 egg (lightly beaten with 1 Tbsp. cold water)
- 1 C. corn meal (white or yellow)
- 3 Tbsp. butter (or margarine, lard, or bacon drippings)
- 3/4 tsp. salt
- pinch pepper
1Cut off okra stem ends and tips and slice crosswise into rounds 1/4” thick. Pat dry on paper towel. Dip rounds in flour, then into egg, and then roll in corn meal to coat evenly. Set on paper toweling. Heat butter in a large, heavy skillet 1 minute over moderate heat. Add okra and sauté about 2 minutes on a side until golden brown. Drain on paper towel, sprinkle with salt and pepper.