Hands down, this is my favorite dish ever. I realize that okra is out of season, but I came across this recipe and had to share. File this away for next summer--it is to die for!
Fried Okra and Potatoes
1 lb. okra
4 red skinned potatoes with skin
1 sweet onion
1 egg
1/2 C. milk
1 t. salt
pepper to taste
1 t. Lawry's Season Salt
1 C. yellow corn meal
1/2 C. flour
oil to fry (enough to fill skillet about 2 inches deep)
Wash okra and drain well. Remove stem and cut into 1/2 inch pieces. Cube the red potatoes in 1/2 inch pieces, and chop the onion into 1/2 inch pieces. Place okra, potatoes, and onion together in a bowl. Stir egg and milk together and toss with the okra mixture to coat well. In a separate bowl, stir together the corn meal, salt, pepper, seasoned salt, and flour. Pour over the okra and egg mixture. Toss until well covered.
Add 2 inches of oil to a deep skillet over high heat. You will know the oil is ready when you drop a small amount of cornmeal in the skillet and it sizzles. Carefully add half the okra mixture with a large slotted spoon or spider. Reduce the heat to medium high. Cook for about 6 minutes on one side and then turn over to finish cooking. When browned, drain on a paper towel lined pan and serve hot.
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