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Prep Time: 30 minutes

Cook Time: 35 minutes

Yields: Depends on the amount of okra cooked

Description Edit

This is NOT deep fat frying. This is the way my mother "fried" okra in Central Mississippi 1900 - probably now. This method may take time to master to keep pieces separate and crisp and requires patience and slow stirring or tossing. Delicious

Ingredients Edit

  • 1/3" rounds or slices of fresh okra
  • seasoned flour unbleached or regular
  • bacon dripping fat or vegetable oil to
  • cover bottom of black iron skillet

Directions Edit

Put the seasononed flour and rounds of okra into a small paper bag and shake to coat well. Heat bacon/oil and when hot but not smoking add the okra...careful to discard extra flour. Patiently "fry" the okra stirring gently to prevent sticking and keep separate until crisp and browned on edges about 30 minutes. Serve at once.

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