Adapted from Linda Martin
In this Southern classic adapted from Allrecipes, fresh okra pods are sliced, soaked in beaten egg, then dredged in seasoned cornmeal before frying to an even golden brown.
- 10 okra pods, cut across into in 1/4-inch pieces
- 1 large egg, beaten
- 1 cup cornmeal
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup vegetable oil
1Place the okra pieces in a small bowl, add the egg and soak 5-10 minutes.
2In a medium bowl, combine the cornmeal, salt, and pepper.
3Heat the oil in a large skillet over medium-high heat. Dredge the okra in the cornmeal mixture, coating evenly. Carefully place the okra pieces in the hot oil and stir to make sure they’re separated.
4When the okra begins to brown, reduce the heat to medium. Cook until golden. Drain on paper towels and serve warm.
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