© Sara Remington
Enjoy a supper a National Pie Champion serves when she’s not blue-ribbon baking
Francine Bryson admits that okra isn’t one of her favorite things.... In fact, it’s one of the two foods, along with salmon, that she will not eat. Her daughter, on the other hand, eats fried okra faster than she will a T-bone steak. So in honour of her youngest child, here’s the way she enjoys her favourite vegetable best.
½ c. (125 ml) self-rising flour
1 c. (250 ml) cornmeal
1 tsp. (5 ml) salt
1 tsp. (5 ml) black pepper
4 c. (1 L) sliced fresh okra (about 2 pounds / 1 kg)
½ c. (125 ml) peanut or vegetable oil
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.
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.
Remove the okra from the oil using the same slotted spoon. Drain on paper towels. Serve hot. Serves 6.
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