Pan-Fried Okra

Oxmoor House
4 servings


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1 pound okra, cleaned
3/4 cup cornmeal
1/2 teaspoon salt
Vegetable oil


Cut okra crosswise into 1/2- inch slices; set aside.

Combine cornmeal and salt, mixing well. Dredge sliced okra in cornmeal mixture. Cook in 1/2 inch oil over high heat until lightly browned, stirring occasionally. Drain on paper towels, and serve immediately.

Created date

February 2010