| 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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