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Black-Skillet Okra

Source of Recipe


Susan Wigley






List of Ingredients



• 1/3 cup all-purpose flour
  
• 1/3 cup fine yellow cornmeal
  
• 1 lb. tender young okra, washed
  
• 1/2 tsp coarse sea salt
  
• 1/2 tsp freshly ground black pepper
  
• 4 Tbsp vegetable oil (preferably peanut or grapeseed)
  






Instructions



1. Stir flour and cornmeal together in a small bowl and set aside. Heat a clean, well-seasoned 9- or 10-inch cast-iron skillet over medium heat 5 minutes. Heat oven to 200º F.
   
   
2. Trim stems and pointed ends from okra and slice pods into 1/2-inch rounds, dropping rounds into a fine-screened footed colander. Spray lightly with water, shake to remove excess drops and toss okra well with salt and pepper. Sprinkle coating mixture over okra and toss in colander to coat evenly. Shake colander to remove excess coating.
   
   
3. Increase skillet to high. Add half the oil to skillet. Drop half the okra into skillet in single layer. Wait 5 seconds and stir. Continue to fry and stir until okra is deep brown and crisp, with spotty char marks, about 5 minutes. Transfer fried okra to sheet pan in warm oven. Using mitts, remove hot skillet from stove and wipe clean with paper towels. Return hot skillet to burner over high heat. Add remaining oil and fry remaining okra.
   
   Serves 4 to 6 as a side dish.
   
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   Serve okra hot, with sliced tomatoes, cucumbers, fluffy rice and fried chicken or pork chops -- or as croutons in a green salad.