1 pound fresh Okra
1 cup Self-Rising Cornmeal
1/2 cup Self-Rising Flour
1 teaspoon Salt
1 cup Vegetable Oil for frying
Rinse okra, Dry with a paper towel.
Cut pods into 1/2-inch pieces. Discard tops.
In a bowl, mix together cornmeal, flour and salt.
Add okra pieces to bowl, stirring to coat with cornmeal mixture. Let them sit for a few minutes. Stir again. When breading clings to okra, shake bowl -- excess breading will go to bottom.
Place oil in a large frying pan. Place over medium heat.
When oil is hot and shimmering, spoon okra out of bowl with a slotted spoon and place in hot oil.
Fry until browned all over, about 10 to 15 minutes.
Remove okra with a clean slotted spoon and place on a paper towel-covered plate to drain.
1 cup Self-Rising Cornmeal
1/2 cup Self-Rising Flour
1 teaspoon Salt
1 cup Vegetable Oil for frying
Rinse okra, Dry with a paper towel.
Cut pods into 1/2-inch pieces. Discard tops.
In a bowl, mix together cornmeal, flour and salt.
Add okra pieces to bowl, stirring to coat with cornmeal mixture. Let them sit for a few minutes. Stir again. When breading clings to okra, shake bowl -- excess breading will go to bottom.
Place oil in a large frying pan. Place over medium heat.
When oil is hot and shimmering, spoon okra out of bowl with a slotted spoon and place in hot oil.
Fry until browned all over, about 10 to 15 minutes.
Remove okra with a clean slotted spoon and place on a paper towel-covered plate to drain.
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