My daddy loved boiled okra, but it’s too slimy for me. Fried okra, on the other hand, is great with everything!
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Wash the okra and trim the stem ends. Slice each pod crosswise into 1/2-inch rounds. Place the flour, egg, and cornmeal in separate shallow bowls. Coat the rounds with flour, then drop them into the beaten egg. Use a slotted spoon to transfer the okra rounds to the bowl with the cornmeal and toss to coat.
Step 2
In a deep-fryer or large cast-iron Dutch oven, heat the oil to 350°F. Lift the okra out of the cornmeal, again using a slotted spoon, and shake off the excess cornmeal. Carefully drop the okra into the oil piece by piece so it doesn’t stick together while cooking. Don’t overcrowd the pan; you will need to cook 2 or 3 batches. Cook until light brown, about 15 minutes. Remove the cooked okra with a slotted spoon and drain on paper towels. Sprinkle with salt.
