Grandmother's Southern Fried Okra Recipe - Cooking Index
Grandmother's Southern Fried Okra Recipe - Cooking Index
| 1 lb | 454g / 16oz | Fresh okra - cut 1 inch pcs |
| 1 lb | 454g / 16oz | Green tomato - diced (large) |
| 1 lb | 454g / 16oz | Onion chopped (medium) |
| 1 | Garlic - minced (opt) | |
| 1 | Jalapeno pepper halved & - sliced- remove seeds | |
| 2 | Eggs beaten | |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Black pepper |
| 1/2 cup | 118ml | Milk |
| 1 cup | 62g / 2.2oz | Cornmeal |
| 1/4 cup | 59ml | Vegetable oil |
Combine okra, tomato, onion, garlic & jalapeno in large bowl. In separate bowl combine eggs, salt, pepper, milk. Pour egg mix over veggies and toss to thoroughly coat. Gradually add cornmeal until mixture on the veggies and at the bottom of the bowl soaked up.
Continue to toss till ingredients evenly mixed. Mixture will have a gooey consistency. (No Kidding!) Heat oil in 10 inch skillet over med. heat until hot. Oil is ready when dash of cornmeal sizzles.
Spoon mixture evenly in skillet. Reduce heat to med low. Cover and fry till underside golden brown, 10-15 minutes. Then invert on plate and slide other side up into skillet and cook uncovered 5-8 min until golden brown. Remove from skillet to paper towels to drain excess oil. Serve hot.
Source:
Carlene Tatro (name on card)
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