I have to admit that okra is not one of my favorite things…. In fact, it is one of the two foods (with salmon) that I will not eat. My daughter, on the other hand, will eat fried okra faster than a T-bone steak. So in honor of my youngest child, I’d like to share her favorite way to enjoy her favorite vegetable.
½ cup self-rising flour (I use White Lily)
1 cup cornmeal
1 teaspoon salt
1 teaspoon black pepper
4 cups sliced fresh okra (about 2½ pounds)
½ cup peanut or vegetable oil
1. In a large bowl, whisk together the flour, cornmeal, salt, and pepper. Add the okra and toss to make sure all the pieces are covered.
2. In a skillet over medium-high heat, heat the oil until hot. Using a slotted spoon, scoop up the okra from the bowl, shaking off any excess flour, and drop it into the hot oil. Stir occasionally and fry, in batches, until the okra is browned and crisp, about 6 minutes.
3. Remove the okra from the oil using the same slotted spoon. Drain on paper towels. Serve hot.

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