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1 cup cornmeal
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1/2 teaspoon paprika
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1/2 teaspoon salt
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1/4 teaspoon ground black
pepper
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1 pound okra, sliced into
1/2-inch-thick rounds
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1/4 cup vegetable oil
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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.
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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.
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