Cornmeal-fried okra - country living

6 servings

Ingredients

Quantity Ingredient
1 pounds Small okra
1 large Egg
⅓ cup Yellow cornmeal
2 tablespoons All-purpose flour
½ teaspoon Salt
1 pinch Ground red pepper
3 cups Vegetable shortening for frying

Directions

1. Rinse okra; drain well. Trim off stems, leaving caps intact.

2. In medium-size bowl, beat egg lightly. In plastic food-storage bag, combine cornmeal, flour, ¼ t salt, and the red pepper.

3. In heavy 1½-quart saucepan, heat shortening to 375'F on deep-fat thermometer.

4. Add okra to egg and toss to coat completely. Drop okra, one at a time, into commeal mixture and shake to coat.

5. Place okra, 5 or 6 at a time, into hot shortening and fry 3 to 4 minutes or until golden brown. With slotted spoon, remove okra to paper towels; keep hot. Repeat until all okra has been fried.

Sprinkle with remaining ¼ t salt and serve.

Nutrition information per serving-protein: 3 grams; fat; 6 grams; carbohydrate: 12 grams, fiber: 2 grams; sodium: 192 milligrams; cholesterol: 35 milligrams; calories: 108.

Country Living/July/94 Scanned & fixed by DP & GG

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