| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Cajun |
July 1992 |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; sliced thin |
| 2 |
tb |
Unsalted butter |
| 1 |
tb |
Vegetable oil plus additional for frying |
|
|
; the okra |
| 3 |
c |
Fresh corn kernels including the pulp; (cut from about 4 |
|
|
; scraped from the cobs, ears of corn) |
| 1 |
|
Tomato; seeded and chopped |
| 1/2 |
c |
Heavy cream |
| 1/4 |
c |
Water |
| 1/4 |
lb |
Okra; rinsed well and |
|
|
; patted dry |
|
|
Cornmeal seasoned with salt and pepper |
|
|
; for coating the okra |
INSTRUCTIONS
In a heavy saucepan cook the onion in the butter and 1 tablespoon of
the oil over moderate heat, stirring occasionally, until it is
golden, add the corn, the tomato, the cream, and the water, and cook
the mixture, covered, over moderately low heat, stirring
occasionally, for 20 minutes. Season the corn mixture with salt and
pepper and keep the mixture warm, covered.
Cut the okra into 1/4-inch-thick slices, in a bowl toss it with the
seasoned cornmeal, and shake it in a coarse sieve to know off the
excess cornmeal. In a deep skillet heat 1/2 inch of the additional
oil over moderately high heat until it is hot but not smoking and in
it fry the okra in batches for 1 to 2 minutes, or until it is golden,
transferring it with a slotted spoon as it is fried to paper towels
to drain. Serve the corn mixture topped with the fried okra.
Serves 6.
Gourmet July 1992
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