Ingredients
2 pounds whole okra
.5 pounds yellow cornmeal
6 large eggs, beaten
2 cups milk
2 cups vegetable oil
2 cups flour
salt and pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Fine yellow cornmeal — cornbread, muffins, dusting, breading
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Fine yellow cornmeal — cornbread, muffins, dusting, breading
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Split okra in half lengthwise and season with salt and pepper Combine eggs and milk and mix well. (If mixture is too thick, add more milk) Dredge 1/4 of the okra in flour just to coat, shake off access Submerge okra in cornmeal, coat each piece well and shake off the excess Repeat steps till all okra is coated in cornmeal Heat oil to 350 degrees and fry okra in small batches until golden and crispy. Okra should be crispy on the outside and tender on the inside. Toss crispy okra with salt and pepper to taste