Chances are, if you're from the Southeastern US, you have already tried this recipe. Of course, many people I speak with tell me that they don't care for okra, because it's slimy, or that they simply have never heard of it.
This recipe is straight from my great grandmother's recipe box. The secret to making this dish a success though isn't the food itself, but how you cook it, and what you cook it in. I strongly recommend a heavy cast iron skillet for this dish. I've been known to make do in a pinch with a heavy stainless steel pan, but if you want that authentic Southern flavor, best get you a cast iron skillet if you don't have one.
4 cups fresh okra, cut into dime-size pieces
1/2 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooking oil
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The secret here is well browned. Don't be afraid to carbonize the okra a bit. Don't overdo it though, or you'll get that burned taste.
Notes: My great grandmother's recipe calls for bacon grease instead of cooking oil. As I recall, she used to say that everything was better with bacon grease in it. She used to keep all the drippings in an old coffee can on the top of her huge 1940's stove (covered, of course). If you have bacon grease to use, try it!
This recipe is straight from my great grandmother's recipe box. The secret to making this dish a success though isn't the food itself, but how you cook it, and what you cook it in. I strongly recommend a heavy cast iron skillet for this dish. I've been known to make do in a pinch with a heavy stainless steel pan, but if you want that authentic Southern flavor, best get you a cast iron skillet if you don't have one.
4 cups fresh okra, cut into dime-size pieces
1/2 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooking oil
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- Heat your skillet to medium high, and bring the oil to temperature.
- In a medium bowl- toss together okra, cornmeal, salt & pepper. Make sure that each piece of okra has a nice, thin coating of cornmeal.
- Place okra in hot oil. Cook until well-browned and, using a spatula, stir frequently.
The secret here is well browned. Don't be afraid to carbonize the okra a bit. Don't overdo it though, or you'll get that burned taste.
Notes: My great grandmother's recipe calls for bacon grease instead of cooking oil. As I recall, she used to say that everything was better with bacon grease in it. She used to keep all the drippings in an old coffee can on the top of her huge 1940's stove (covered, of course). If you have bacon grease to use, try it!
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