stretch that okra!

How To Make stretch that okra!

• 
  1

  Earlier in the day, or a few days ahead, boil or bake 4 medium or 3 large potatoes.
• 
  2

  When ready to prepare the recipe, skin the potatoes. Dice the potatoes in 1/2 to 3/4 inch cubes. Season with 1/2 teaspoon salt. Set aside.
• 
  3

  Put the sliced okra in a bowl. Pour buttermilk over the okra just to cover.
• 
  4

  Combine the flour, cornmeal, salt, pepper and garlic powder.
• 
  5

  Lift the okra out of the buttermilk a little at a time, letting the excess buttermilk drain off the okra.
• 
  6

  Roll the drained okra in the cornmeal mixture in small batches. Set the okra on wire rack or foil until all of the okra breading is complete
• 
  7

  Heat a 10-12" iron skillet (or nonstick skillet) on medium heat while finishing the breading process.
• 
  8

  When the skillet is hot, add vegetable oil and the (optional) bacon grease to completely cover the bottom of the skillet.
• 
  9

  As the oil begins to shimmer, start frying the okra in uncrowded batches. Add vegetable oil as needed.
• 
  10

  Set aside the fried okra, taking care to give the pieces room to "set" the breading. (Avoid making the okra steam.)
• 
  11

  Once the okra is done and removed from the skillet, sauté the diced onion.
• 
  12

  When the onion is translucent, stir in the diced potatoes. Keep cooking until the potatoes have a crispy edge.
• 
  13

  Gently stir in the breaded & cooked okra. Don't overdo; you don't want to pulverize the okra.
• 
  14

  Serve once the ingredients are thoroughly combined.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card