Black Skillet Okra
- ⅓ cup all-purpose flour
- 1 cup yellow cornmeal
- 1 pound young okra, washed, trimmed, and cut into ½-inch pieces
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 4 tablespoons vegetable oil
Sift flour and cornmeal and set to the side. Heat a 10-inch iron skillet over medium heat and set to the side. Heat the oven to 200 degrees.
Spray okra lightly with water and remove excess, then toss the okra into cornmeal, flour, salt, and pepper mixture. Shake off excess. Increase the skillet temperature to high. Add ½ of the oil to skillet. Drop in ½ of the okra and wait 5 seconds and stir. Continue to fry and stir okra until okra is a deep brown and crisp.
Transfer okra to a sheet pan in the oven. Return the skillet to burner over high heat, add remaining oil and okra.
Serve okra with sliced tomatoes, cucumbers, fluffy rice and fried chicken or pork chops. Okra can also be used as a crouton substitute in a salad.
Recipe submitted by Beth McDaniel, Shelby Elks Lodge #1709.
This recipe first appeared in North Carolina Elks: Our Favorite Recipes, Volume II, which was featured in the July 2012 issue of Our State. This cookbook was provided to Our State magazine as part of a call for community cookbooks. Please note, this recipe has not been tested by Our State.