Recipe courtesy of Olivia Sipe
Fried Okra
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 308
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 40
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 388
- Total: 22 min
- Prep: 12 min
- Cook: 10 min
Ingredients
1 1/2 pounds small-medium okra pods
1 to 2 cups plain white cornmeal
1/3 to 1/2 cup solid vegetable shortening
Salt, to taste
Directions
- Place un-cut okra pods in a bowl of cold water. Place 1 to 2 cups plain white cornmeal (not self-rising) in a plastic bag. Drain and discard tip and stem end of okra pod. Slice into 1/4-inch slices directly into the cornmeal. Shake bag often to coat each piece well. Depending on the amount of okra you are preparing, start 1/3 to 1/2 cup shortening to melt in a heavy skillet over medium high heat. When all the okra is well coated with cornmeal, place in a sieve and shake gently to remove excess cornmeal.
- Test the pan for correct heat by placing 1 slice of okra in the hot shortening. If it sizzles, the pan is hot enough. Place the remaining okra into the skillet. Cover the skillet. Allow the okra to fry 3 to 5 minutes. Uncover and turn gently. Cover and continue to fry, checking and turning as needed until okra is quite brown and very crisp. Salt to taste. Place 2 or 3 crumpled paper towels in a serving bowl. Remove okra to towels and allow to drain well.