Cornmeal-Crusted Fried Okra
This classic New Orleans side dish is made with a cornmeal crust.
- Servings: 12
Source: Martha Stewart Living, May 1996
- 5 cups vegetable shortening
- 4 large eggs
- 2 tablespoons milk
- 2 cups all-purpose flour
- 2 cups cornmeal
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound fresh okra, stems trimmed
Melt shortening in a 12-inch cast-iron skillet over medium heat until a frying thermometer registers 375 degrees.
Meanwhile, whisk together eggs and milk in a bowl. Place flour, cornmeal, salt, and pepper in another bowl; whisk to combine.
Place 8 pieces of okra in egg mixture to coat, then dredge in flour mixture. Fry until golden brown, turning as necessary, 3 to 4 minutes. Drain on paper towels. Repeat coating and frying okra; serve warm.