Fried Okra a La Nita

Serves 2 to 4

1 lb. (1/2 lb.) frozen cut okra
2 (1) tsp. salt
1 cup or more White Lily White Self Rising Buttermilk Cornmeal Mix or
Martha
White White Cornmeal Mix (as much as is required)
Peanut Oil for frying -- About 3/4 inch in pan

Place half or all of the okra in a colander. Turn on the cold water and
let it run and defrost the okra. Turn off water. Drain okra well -- It
will taste almost like garden fresh okra! Sprinkle moist okra liberally
with salt. Place Cornbread Mix in a pan. Coat okra thoroughly with this,
in batches. Preheat Peanut oil in a large iron Dutch Oven or Skillet over
medium-high heat. Oil is hot when it sizzles if a few drops of water are
placed in it. Carefully add meal coated okra. Cook until golden brown.
Remove cooked okra to a plate coated with paper towels or to a plate or
rack lined with plain, uncoated paper plates. Remember, the okra will be
browning while you are taking it up, so allow for this, so as not to burn
it. Notice: The okra is NOT coated with egg or batter, just with the meal
as indicated. If you MUST use egg to coat before coating with the meal,
use ONLY 1 egg white with 1 teaspoon of water added and beaten well.

ENJOY!

Nita Holleman
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