| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Clprime2 | 1 | servings | |
INGREDIENTS
| 1 | lb | Small pods fresh okra; topped and tailed |
| 1 | c | Yellow cornmeal |
| Salt and freshly ground black pepper to | ||
| ; taste | ||
| 1/2 | c | Bacon drippings; for frying (see |
| ; Note) |
INSTRUCTIONS
Wash the okra, cut it into 1/2-inch rounds, and place it in a small brown paper bag or plastic bag. Add the cornmeal and salt and pepper and shake to coat the okra with the cornmeal and seasoning mixture. Heat the bacon fat in a large, heavy skillet. Drop in the okra pieces a few at a time and fry until golden brown, turning frequently so that they are browned on all sides. Drain on paper towels and serve warm. Note: You can substitute olive oil or a low-cholesterol vegetable oil. The taste, while delicious, will not be authentically African-American. Converted by MC_Buster. Per serving: 1452 Calories (kcal); 107g Total Fat; (66% calories from fat); 12g Protein; 107g Carbohydrate; 107mg Cholesterol; 576mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CPOOO6 Converted by MM_Buster v2.0n.
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