Fantastic, and the only way to fix it! We love ours with a pot of pinto beans and ham hocks, and of course, crusty cornbread, slathered with fresh butter.
When I first read this recipe, I doubted the amount of cornmeal. Actually the 2 to 3 cups is pretty close. I didn't measure the cornmeal, used the dump and stir method. In order to ensure that the oil was hot, I always put in one piece of the breaded okra and as the oil heats up it begins to sizzle and rises to the top. I then add additional okra and fry in small batches. This helps to keep the oil from cooling down to much and helps to ensure crisp, golden brown okra. I added salt and pepper to the cornmeal and then everyone was able to add more salt as needed. This brings back memories of childhood.
this is how my family makes okra to we were statiooned down south and we learned alot of southern cooking even though marines stuck pretty close together we still had to go to school
Great okra dish! Came out nice and crisp and the okra was cooked just right. We will definately have these again, as they were enjoyed by all and had us coming back for more!