"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fried Okra Recipe

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This recipe for Fried Okra, by , is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Georgia Abernathy

Category:
Category:

Ingredients:  
Ingredients:  
1-2 lb okra
salt
pepper
cup White Lily corn meal
⅛ cup White Lily flour

Directions:
Directions:
Rinse okra and pat dry. Cut off top of each piece. Chop okra crosswise into small pieces. The smaller the pieces, the crisper the okra will be. Combine the corn meal and flour. Add salt and pepper to taste. Spread the okra pieces on waxed paper, sprinkle the flour mixture on top then let the okra dry for at least an hour until the slime dries.

Heat oil in a black iron skillet until the oil boils. Sprinkle a little more flour mixture on the okra then put the okra in the hot pan. Do not stir. When the okra starts turning brown, turn all the pieces over and brown the other side. Do not stir. Remove from pan and drain on paper towels then serve while hot.

Personal Notes:
Personal Notes:
My favorite. Some people coat the okra just after it is cut and cook it immediately but I prefer okra to be un-slimy, lightly coated and crunchy.

 

 

 

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