Texas Fried Okra
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Description: Simple recipe for four using a pound of okra dredged in cornmeal and fried in lard.
The Wide, Wide World of Texas Cooking ISBN 0-517-120089 Wash okra, cut off stems and cut diagonally into 1/4 inch slices. Sprinkle with salt and pepper, then dredge in cornmeal, tossing and turning the okra in the meal until thoroughly coated. Heat 1/4 inch lard in a heavy skillet, the size depending on the quantity of okra. Add okra and fry over moderate heat. When the pieces on the bottom are brown, turn with a spatula so the rest can brown evenly. When done, skim out with perforated spatula. Drain on paper before serving.
Size: 530 chars
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| Date | Creation Date: 26-sep-1997 Expiration Date: 25-sep-2015 |