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Here is everyone's favorite way to eat okra. Even those who have no love for okra are tempted by this dish.
- 1 cup cornmeal
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound okra, sliced into 1/2-inch-thick rounds
- 1/4 cup vegetable oil
In a bowl or small paper bag, combine the cornmeal, paprika, salt, and pepper. Drop in the okra, a few rounds at a time. Roll the okra around in the cornmeal mixture in the bowl or shake the bag to coat well. Remove the okra to a plate and continue with the remaining rounds.
In a cast-iron or other heavy skillet over high heat, warm the oil. Add the okra and fry, turning to cook on all sides, until tender and golden, 5-7 minutes. Using a slotted spoon, remove the okra to paper towels to drain. Serve hot.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
285 calories; 14g total fat; 0mg cholesterol; 301mg sodium; 36g carbohydrates; 6g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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