Southern Fried Okra
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 15 | lb | OKRA FZ |
| 1 1/8 | lb | FLOUR GEN PURPOSE 10LB |
| 2 | lb | SHORTENING, 3LB |
| 2 | t | PEPPER BLACK 1 LB CN |
| 3 | T | SALT TABLE 5LB |
INSTRUCTIONS
2 1/4 lb TEMPERATURE: 375 F. GRIDDLE DREDGE OKRA IN MIXTURE OF CORNMEAL, FLOUR, SALT, AND PEPPER. FRY ON WELL GREASED GRIDDLE 10 MINUTES OR UNTIL GOLDEN BROWN. Recipe Number: Q03200 SERVING SIZE: 1/2 CUP From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 82
Calories From Fat: 82
Total Fat: 9.1g
Cholesterol: 5.1mg
Sodium: 209.3mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g