| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | 1 | servings | |
INGREDIENTS
| 2 | c | Sliced fresh okra |
| 1 | c | Cornmeal |
| 1/2 | c | Flour |
| Salt pepper to taste | ||
| Vegetable oil |
INSTRUCTIONS
via: srasheed@juno.com (Sam M Rasheed) Salt and pepper the sliced okra and toss in the mixed cornmeal and flour to coat. In a large, preferably, iron skillet, heat 1/2" of oil. When the oil is hot, add the okra pieces one layer deep and cook until brown. Turn and cook the other side. Remove the cooked okra to a paper towel to drain and serve. Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 17, 1998, converted by MM_Buster v2.0l.
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