Recipe by 1 Fat Chef
Traditional cornmeal coating with a trick to make it stick!
Top Review by Sugar Rushay
I used a bag of frozen okra, rinsed it with hot water to thaw it quickly. The portions of the recipe were perfect! This made 2 cups (two batches) and was excellent. Having the cornmeal batter FINALLY stay on the okra was so nice. Thanks for sharing this recipe.
- 1 quart fresh okra
- 2 -3 tablespoons all-purpose flour
- 1 1⁄2 cups yellow plain cornmeal (stoneground is best)
- 1 egg, beaten
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- lard or vegetable oil
- Wash okra and cut into 1/2 inch rounds.
- Put in a mixing bowl and sprinkle with flour. Shake it around vigorously to coat evenly, then bounce in a wire strainer to remove all excess. Final coat should be very light!
- Return to mixing bowl and add beaten egg. Stir to cover each piece of okra.
- Place cornmeal in zipper bag with salt and pepper.
- Add okra in 1 cup batches and shake until each piece is coated. Remove with something that will allow extra cornmeal to fall away. Put on a plate until all okra is coated.
- Fry in 1/2 inch lard or oil at 400 degrees or med-high until pieces are golden brown.
- Drain on brown paper or a wire rack.
- Salt additionally if desired.