A few Saturday's this month, we will be featuring some delicious Texas BBQ Recipes from some great Harlequin authors. You won't want to miss this! Today we are featuring a recipe that I could seriously munch on day and night, like...every day...
For many barbecue lovers, it’s all about the meat. Not so for this Texas girl—give me sides over the main course any day! I love all the classic southern barbecue pairings—mashed potatoes, macaroni and cheese, pinto beans, potato salad…and the list goes on. But my favorite of all, hands-down, no contest, is fried okra. I could seriously eat bucket-loads of this breaded, crispy, deliciousness, and it’s one of those rare treats that I love so much I don’t even think about the calories. And anyway, it can’t be that bad, right? After all, okra is a vegetable! ;-)
Prep: 15 m | Cook: 15 m | Ready In: 30 m |
Recipe By: Linda Martin @ allrecipe.com
- 10 pods okra, sliced in 1/4 inch pieces
- 1 egg, beaten
- 1 cup cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup vegetable oil
- In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.