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Summer of Okra

Howdy, y'all! We're scouting the grocery stores for the best fresh okra now for our fried okra recipe. This recipe is as old as the hills, making it a timeless Texas classic.

Enjoy!

Did you see last week's newsletter Southern Potato Salad?

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Enjoy this Texas Cooking recipe and have a great week!

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Grandma's Fried Okra and Potatoes

This is a dish my husband loves, and he professes to hate okra! Not the deep-fried, batter-dipped variety, this is quick -- something you can keep an eye on while the rest of your supper cooks. And remember, the larger the okra pod, the tougher, so choose small pods.

Ingredients:
  • 1 pound fresh okra
  • 2 large potatoes (baking type -- not new potatoes)
  • 1 medium white onion, finely chopped
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/4 teaspoon ground pepper
Preparation:
  1. Wash okra and cut off stem ends. Cut in 1/2-inch pieces. Peel potatoes and chop into 1/2-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture.
  2. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.
  3. Heat cooking oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil.
  4. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes.
  5. Drain on paper towels.
  6. Makes enough for 4 or 5 hungry people.

Note: Another favorite recipe is Old Fashioned Fried Okra. Just the fried okra, ma'm!

More: Summer Vegetable Stampede, Cucumbers in Sour Cream, Melon Melange, Sweet Onion & Fried Chicken Salad

Kitchen tools you'll need :
Mixing Bowls, Skillet

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