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Photo: Tina Cornett Photo by: Photo: Tina Cornett

Fried Okra and Potatoes

Southern Living JUNE 1997

  • Yield: 4 to 6 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 1 tablespoon cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound fresh okra, sliced
  • 1/2 cup peeled, cubed potato (about 1 medium)
  • Vegetable oil

Preparation

Combine first 4 ingredients in a small bowl; coat okra and potato in mixture.

Pour vegetable oil to a depth of 1/2 inch into a large heavy skillet, and place over medium-high heat until hot. Add okra and potato; reduce heat to medium. Cover and cook, turning often, 10 minutes or until potato is tender. Uncover and cook 3 more minutes or until browned. Serve immediately.

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Fried Okra and Potatoes recipe

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