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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


·         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


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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