Fried Okra a La Nita
 
serves 2 to 4 
 
1 lb.  (1/2 lb.) frozen cut okra
2   1 tsp. salt
1 cup  or more white lily white self rising buttermilk cornmeal mix or
  martha
  white white cornmeal mix (as much as is required)
  peanut oil for frying -- about 3/4 inch in pan
 
place half or all of the okra in a colander. turn on the cold water and 
let it run and defrost the okra. turn off water. drain okra well -- it 
will taste almost like garden fresh okra! sprinkle moist okra liberally 
with salt. place cornbread mix in a pan. coat okra thoroughly with this, 
in batches. preheat peanut oil in a large iron dutch oven or skillet over 
medium-high heat. oil is hot when it sizzles if a few drops of water are 
placed in it. carefully add meal coated okra. cook until golden brown. 
remove cooked okra to a plate coated with paper towels or to a plate or 
rack lined with plain, uncoated paper plates. remember, the okra will be 
browning while you are taking it up, so allow for this, so as not to burn 
it. notice: the okra is not coated with egg or batter, just with the meal 
as indicated. if you must use egg to coat before coating with the meal, 
use only 1 egg white with 1 teaspoon of water added and beaten well. 
 
enjoy! 
 
nita holleman 
-- 
(ID: 9524) Mirror: rec.food.recipes: Sat, Dec 20, 2003


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