Using two medium skillets gives the okra plenty of room to cook up extra crispy. Or if you prefer, you can make all of the okra in a single large skillet.

Virginia Willis
This Story Originally Appeared On southernliving.com

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Credit: Alison Miksch; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Recipe Summary test

active:
10 mins
total:
28 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 1/2 tablespoons of the canola oil in each of 2 medium-size nonstick skillets, and heat over medium-high. Divide okra between skillets, and stir to coat. Cover and cook, stirring occasionally, until bright green, about 10 minutes. Sprinkle okra in each skillet with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Divide yellow cornmeal and cayenne pepper evenly between skillets; stir to coat. Drizzle 1 1/2 tablespoons oil over mixture in each skillet, and cook, uncovered, stirring occasionally, until okra is tender and browned, about 6 minutes.

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