Old Fashioned Texas Fried Okra

1 quart okra (4 cups)

1/2 cup all-purpose flour

1/2 cup cornmeal

1/2 teaspoon salt

1/8 teaspoon pepper

1 egg, well beaten

1 cup shortening

Wash okra well and drain. Cut off tip and stem ends. Cut in 1/2-inch pieces, and set aside in medium bowl.

In a separate bowl, stir together the flour, cornmeal, salt and pepper. Pour the beaten egg over the okra, and toss until okra is coated. Pour flour mixture over okra, and toss to coat.

Heat shortening in a large skillet over medium heat (oil should be hot, but not smoking hot). Add okra and fry until brown and crisp. Drain well on paper towels. Makes about 6 servings.

Recipe from Texas Cooking.

411- Okra

Description: Okra is a green, fuzzy, deeply ridged pod. Most common in warmer climates, it can also be grown in cooler areas if the proper variety and cultivation techniques are used.

Selection: Choose bright green pods about 3-4 inches long. They should be firm and moist, not spotted, moldy, limp or dry.

Storage and handling: Store in a plastic bag in the refrigerator 2-3 days. When ready to use wash well in a bowl of cold water.

Preparation: Remove stem end and slice if desired. Prevent okra from becoming slimy by adding vinegar or other acidic ingredients such as tomatoes when cooking, or by breading okra with cornmeal before frying.

Serving suggestions: Okra can be fried, pickled, or added to curries, sautés, and soups. Okra is used in Gumbo, a southern specialty soup, to help thicken it. Substitute okra for zucchini in ratatouille. Dress cooked okra with butter and lemon juice, butter and curry powder, or toss with a vinaigrette and chill.

Nutrients: Vitamins A, B6, C, K; thiamin; folate; calcium; fiber.

1 lb raw = 8 cups whole (4 c. sliced)
1 lb cooked = 2 1⁄4 cups