Prep 15 mins
Cook 15 mins
This is my daddy's recipe, if you want to call it that. It's the way that he cooks our fresh okra when we ask him to fry it. I like it much better than flour dipped okra as you seem to get more taste.
- Mix your cornmeal and salt well in a gallon sized Ziploc bag.
- Add okra, about 1 1/2 cups at a time.
- Close bag and shake to cover okra completely with cornmeal mixture.
- Fry in a cast iron skillet in vegetable or corn oil (I like corn oil best) until okra floats and turns a light brown.
- Watch this carefully as once it begins to brown, it does so very quickly.
- Repeat process until all okra is fried.
Fantastic....just like Moms! The gallon bag makes this so easy and much less messy. I used plain salt but can't wait to try with your seasoning salt recipe. I sliced the okra very thin and fried in canola oil. Thanks for posting such a great and simple recipe and thanks for tagging me in the cameraless chef game! smilynn:)
Nice and dry when done. Tasty. I added about 20% flour to the cornmeal. Cajun seasoning and just coated in a bowl. I only coated the skillet with oil.
This is the way we make our fried okra, too, except we season it with plain salt rather than seasoned salt. We'll have to give that a try! Thanks for posting.