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