EASY 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 is easy and delicious. Even those who don’t particularly like okra will love it fried.

INGREDIENTS

1 pound frozen cut okra, not thawed

1 cup self-rising cornmeal (see note below)

1 cup self-rising flour

Salt and pepper to taste

Canola or 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, and fry until lightly browned and done, adjusting the heat as needed so it doesn’t burn. Using a slotted spoon or spider, remove from the pan and drain on paper towels. If desired, season with a little more salt.

Note: If you don’t have self-rising cornmeal or flour, just add 1-1/2 teaspoons baking powder and a pinch more salt per cup of regular cornmeal and all-purpose flour mixture.

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