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Wash the okra with lots of water and let dry. Remove the ends and slice into 1⁄4- to 1/2-inch-thick rounds; place in a large bowl. (If the okra is tough, throw it out.)
Fry 8 to 10 minutes, stirring occasionally, to make sure all sides are golden and fried. Drain on prepared baking sheet. Add more oil between batches, as necessary.
The okra pods are cut into slices and then tossed or dredged in cornmeal before frying in butter [13] or vegetable oil. [ 14 ] [ 4 ] Either deep frying and pan frying may be used. [ 1 ] More complex recipes involve dipping the okra in eggs or buttermilk prior to dredging in cornmeal or cornmeal and flour.
A Mom's Cookbook. This Gobi (Cauliflower) Manchurian in a tangy and sweet soy sauce brings out the umami flavors, making it a perfect snack or a side.
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Discover the secret to cooking perfect Southern-style fried okra in this sizzling video. While other plants struggle in the scorching Southern summer, okra thrives and stands tall. Join us as we ...
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