Okra, when rolled in cornmeal and fried, doesn't have the gummy substance it has when stewed or boiled. If you don't like okra because of its texture, try it fried.
Difficulty: Average
Time Required: 45 minutes
Here's How:
- Cut off stems and tips of about 1 pound of okra. Slice into 1/4-inch pieces.
- Cover sliced okra with salted cold water. Refrigerate until thoroughly chilled.
- In an iron skillet, heat 1 inch of oil to about 375 degrees.
- In a shallow, wide bowl, combine about 3/4 cup of yellow cornmeal with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- If desired, add 1/2 teaspoon of ground cayenne pepper to the cornmeal mixture.
- Drain chilled okra well then roll in the cornmeal mixture. Coat thoroughly.
- Fry okra in batches for about 5 minutes, or until golden brown.
- Remove to paper towels to drain; serve immediately.
Tips:
- A deep fryer can be used to fry the okra.
- If a thicker coating is desired, dip the okra into beaten egg seasoned with a several drops of Tabasco sauce.
What You Need:
- 1 pound okra
- salted water
- heavy skillet or fryer
- vegetable oil
- shallow bowl for dredging
