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Authentic Southern Fried Okra
1 Fat Chef
Traditional cornmeal coating with a trick to make it stick!
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cups yellow plain
(stoneground is best)
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.
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