Fried Okra and Potatoes

Fried Okra and Potatoes

fried okra and potatoes

Growing up in Texas, we always had okra growing in the garden.  It seemed like we ate okra everyday in the summertime.  While living in Virginia, fresh okra wasn’t as available, even in the summer months.  Now that I am living in South Carolina, I am happy to have year-round access to fresh okra.  Now I can make this dish more often.  It has been a favorite of mine for most of my life.  It’s the ultimate in Southern comfort food.

Fried okra and potatoes goes great with black-eyed peas and cornbread or with fried fish.  I like it with ketchup.

Fried Okra and Potatoes

1 pound fresh okra
2 large potatoes (baking type — not new potatoes)
1 medium white onion, finely chopped
1/2 cup cornmeal
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup vegetable oil

Wash okra and cut off stem ends. Cut in 1/2-inch pieces. Peel potatoes and chop into 1/2-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.

Heat cooking oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels.


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