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Sometimes it's not easy to find small, tender okra - you know, the real mild-flavored ones - so we just use larger ones and cut them up. They're easy enough to slice and fry the same as we'd do the little ones.
What You'll Need
- 1/4 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/8 teaspoon cayenne pepper
- 1 1/2 teaspoons salt, divided
- 1 pound fresh okra, trimmed and cut into 1/2-inch slices
- 2 cups vegetable oil
What to Do
- In a large resealable plastic storage bag, combine flour, cornmeal, cayenne pepper, and 1 teaspoon salt; mix well.
- Rinse and drain okra slices, then add to bag, seal and shake to coat thoroughly in flour mixture.
- In a large pot, heat oil over high heat until hot but not smoking. Add half of coated okra and cook 5 to 6 minutes, or until golden. With a slotted spoon, remove okra to a paper towel-lined platter to drain.
- Repeat with remaining coated okra. Sprinkle fried okra with remaining 1/2 teaspoon salt and serve.
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