2 lb Okra
1 c Plain corn meal
1 c Flour
1 1/2 qt Vegetable oil for
- deep frying
Wash okra and cut into fairly thin slices; do not use stem or tip.
Make sure okra is moist with water and place in large plastic
container with lid. Add meal and flour. Place lid on container and
shake several times. Remove lid and make sure all okra slices are
coated with meal-flour mixture. Fry coated okra slices in deep
vegetable oil until brown. Remove with slotted spoon and drain on
paper towel. Salt to taste while hot.
From 'A Taste of Georgia' by the Newmann Junior Service League
Variations:
Use 1 1/2 c Buttermilk and 2 c Self-rising cornmeal to coat
- Telephone Pioneers of Mississippi
Texas style: add garlic salt and onion salt to plain white flour,
fry in lard. - The Wide, Wide World of Texas Cooking
Sprinkle with lemon juice when done. - Deena Abraham, posted on
Jewish Cooking-L
