Southern Fried Okra
Mary Britton Senseney
Provided by: Taste Editors
Recipe courtesy of The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes by The Lodge Company/Oxmoor House, 2012.
- 2 quarts fresh okra
- 1 to 2 large eggs, lightly beaten
- About 1 cup cornmeal
- 1 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 1/2 teaspoon onion powder or garlic powder (optional)
- 1/2 to 3/4 cup bacon drippings or vegetable oil (enough to fill the skillet 1/4 inch deep)
- Wash the okra with lots of water and let dry. Remove the ends and slice into 1⁄4- to 1/2-inch-thick rounds; place in a large bowl. (If the okra is tough, throw it out.) Pour the beaten egg(s) over the okra and stir gently until the rounds are coated. Add the cornmeal, salt, pepper, and, if desired, onion or garlic powder, stirring gently to coat.
- Heat the bacon drippings in a 12-inch cast iron skillet over medium-high heat until hot. To test, add a slice of okra to the skillet to see if it really sizzles. Pour half the okra into the skillet and cook until golden brown all over, turning it with a metal spatula. (Some people like it almost burned.) You may need to add more bacon drippings.
- Remove the okra from the skillet and repeat with the remaining okra, adding more drippings if needed.