Fried Okra
Okra is a staple of the South, and it gets even more of a Southern kick when it’s dusted in cornmeal and deep-fried.For this dish and more, check out 10 recipes Southerners always have on their Thanksgiving table.
- canola oil, for frying
- 3/4 cup cornmeal
- 1/2 teaspoon salt
- 1/2 pound okra
- Fill a large heavy-bottomed Dutch oven or cast-iron skillet with canola oil and set it over high heat until it reaches 350 degrees.
- Meanwhile, thinly slice the okra and toss it together with the cornmeal and salt until well-coated.
- Shake off the excess cornmeal.
- Fry in the oil until golden brown, about 3 minutes.
- Transfer with a slotted spoon to a towel-lined plate to cool.
- Serve hot.
,
, Fried
, Fried Okra Okra is a staple of the South, and it gets even more of a Southern kick when it’s dusted in cornmeal and deep-fried.For this dish and more, check out 10 recipes Southerners always have on their Thanksgiving table. canola oil, for frying 3/4 cup cornmeal 1/2 teaspoon salt 1/2 pound okra Fill a
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, Sugar-Conscious,Kidney-Friendly,Vegan,Vegetarian,Pescatarian,Mediterranean,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,FODMAP-Free,Kosher
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, Ingredients:
- Canola oil, for frying
- 3/4 Cups cornmeal
- 1/2 Teaspoon salt
- 1/2 Pound okra
,
, Fried Okra Okra is a staple of the South, and it gets even more of a Southern kick when it’s dusted in cornmeal and deep-fried.For this dish and more, check out 10 recipes Southerners always have on their Thanksgiving table. canola oil, for frying 3/4 cup cornmeal 1/2 teaspoon salt 1/2 pound okra Fill a large heavy-bottomed Dutch oven or cast-iron skillet with canola oil and set it over high heat until it reaches 350 degrees. Meanwhile, thinly slice the okra and toss it together with the cornmeal and salt until well-coated. Shake off the excess cornmeal. Fry in the oil until golden brown, about 3 minutes. Transfer with a slotted spoon to a towel-lined plate to cool. Serve hot.
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