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
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