Pan-Fried Okra

Serves 4

My friend, Linda Figart, is an expert at frying certain foods, such as chicken, fish fillets, onion rings and okra. This recipe, which she graciously shared, is easy and delicious. Even those who do not particularly like okra will love it fried. Although Linda always uses frozen, the same technique can be used with cut fresh okra when it is available.

Ingredients

• 1 pound frozen cut okra, not thawed
• 1 cup self-rising cornmeal (see notes below)
• 1 cup self-rising flour
• Salt and pepper to taste
• Canola or other vegetable oil

In a medium bowl, mix together the cornmeal, flour, a little salt and pepper. Add the okra, breaking apart the pieces if needed, and toss well. Let set for about 1 hour, tossing occasionally.

Heat about 1 inch of oil in a large, deep-sided skillet or sauté pan over medium-high heat. Add the okra, in batches as needed so as not to overcrowd the pan, and fry until lightly browned and done, adjusting the heat as needed so it does not burn. Using a slotted spoon or spider, remove from the pan and drain on paper towels or a cooling rack set over a sheet pan. If desired, season with a little more salt.

Notes: If you do not have self-rising cornmeal or flour, substitute by adding 1-1/2 teaspoons baking powder per cup of regular cornmeal and all-purpose flour mixture. That being said, I made the okra several times without adding baking powder before I realized that Linda used self-rising products and it was still very good.