Southern Style Fried Okra with Cornmeal
Make gluten free fried okra in a cast iron skillet with with bacon grease, southern style. This Texas pan fried okra does not contain flour just a simple seasoned cornmeal breading.
Servings 4
Calories 153kcal
Equipment
- Paper Towels
Ingredients
- 1 pound fresh okra pods
- ¾ cup cornmeal
- 1 teaspoon salt
- ½ teaspoon black pepper
- Bacon Grease or crisco or vegetable oil
Instructions
- Slice each okra pod into ½ inch slices, discarding the stem. Some also discard the tip but we usually keep them.
- Place the sliced okra into the ziplock baggie, add cornmeal, salt and black pepper. Seal the baggie and shake well to coat the okra with the cornmeal. There is no need to dip the okra in egg or milk since the okra produces it’s own moisture.
- Pour the cornmeal coated okra from the baggie into a mesh strainer over a plate. Gently shake a couple times remove excess corn meal. Or you could use a slotted spoon to remove the okra from the baggie to prevent the excess cornmeal from getting into the skillet.
- Heat bacon grease or the oil of your choice in a large skillet to medium high. You will know if the oil is hot enough if you drop one piece of okra in the skillet and it sizzles right away. Add the okra to the hot oil using a large slotted spoon to prevent excess cornmeal from getting into the skillet oil.
- Be sure to only cook a single layer of okra at a time so you will need to cook the okra in batches. Gently stir the okra once or twice as it is frying to evenly cook it to a golden brown.
- Remove from skillet and place on a paper lined plate or pan to allow the grease to drain.
- Serve Immediately.
Nutrition
Calories: 153kcal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 591mg | Potassium: 438mg | Fiber: 6g | Sugar: 2g | Vitamin A: 813IU | Vitamin C: 26mg | Calcium: 96mg | Iron: 2mg