PAN-FRIED OKRA WITH CORNMEAL RECIPE
This
simple, six-ingredient recipe takes just half an hour to prepare, but it’ll add
something special to any supper. For the best results, choose fresh okra pods
no longer than 4 inches in length.
Active
Time : 10 mins
Total
Time : 28 mins
Servings : 4
INGREDIENTS
·
6
tablespoons canola oil, divided
·
2
pounds fresh okra, stems trimmed, cut into 1/2-inch pieces
·
1
1/2 teaspoons coarse sea salt
·
1
teaspoon black pepper
·
2/3
cup fine yellow cornmeal
·
1/8
teaspoon cayenne pepper
INSTRUCTIONS
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.
Recipe
from southernliving.com
Delicious Food Recipes
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