luckytrim
Chef Extraordinaire
Fried Okra And Potatoes
1 lb. Fresh okra
2 Large potatoes (baking type, not new potatoes)
1 Medium white onion, finely chopped
½ Cup Cornmeal
1 Teaspoon Salt
½ Cup Vegetable oil
¼ Teaspoon Ground pepper
Wash okra and cut off stem ends. Cut in about ½−inch pieces. Peel potatoes
and chop into ½−inch dice. Put okra and potatoes in large bowl. Add chopped
onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir
until cornmeal is evenly distributed throughout mixture.
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. Fry,
turning mixture occasionally, until potatoes are done and mixture is nicely
browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4or 5 hungry people.
2 Large potatoes (baking type, not new potatoes)
1 Medium white onion, finely chopped
½ Cup Cornmeal
1 Teaspoon Salt
½ Cup Vegetable oil
¼ Teaspoon Ground pepper
Wash okra and cut off stem ends. Cut in about ½−inch pieces. Peel potatoes
and chop into ½−inch dice. Put okra and potatoes in large bowl. Add chopped
onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir
until cornmeal is evenly distributed throughout mixture.
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. Fry,
turning mixture occasionally, until potatoes are done and mixture is nicely
browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4or 5 hungry people.
