Kaye's Okra Fry Bread Recipe by Paula Deen

1 ratings
Easy Level
35 MIN 10 Prep + 25 Cook
Servings
1 ratings
Easy Level
35 MIN 10 Prep + 25 Cook

Kaye's Okra Fry Bread Recipe by Paula Deen

1 ratings
Print
1 ratings
Easy Level
35 MIN 10 Prep + 25 Cook
Kaye's Okra Fry Bread

Ingredients

  • 1 (16 oz) bag frozen whole okra, sliced into 1/2-inch rounds
  • 2 teaspoons salt
  • 1 cup self-rising flour
  • 1 cup plain cornmeal
  • 1/2 cup Vidalia onions, chopped (or spring onions)
  • 2 1/2 cups water
  • 1 tablespoon clarified butter, plus more as needed

Preparation

In a large bowl, whisk together cornmeal, flour and salt. Whisk in water to make a thin batter. Stir in okra and onions.

 

Over medium heat, add clarified butter to a cast iron skillet. Use a small ladle to pour batter onto skillet. Pan should be hot enough to make batter sizzle. Cook until underside is browned, about 3 to 4 minutes, then flip and brown on the other side. Repeat with additional batter, adding more butter as necessary.

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1 Review

stephen
stephen 9/12/2015
9/12/2015
I tried this acc

I tried this according to the published recipe and found it to be un-do-able. It burns in the pan; sticks to the pan; it becomes like scrambled eggs; corn meal settles to the bottom of the bowl while waiting to be fried.

It needs an egg, chop the okra, use less water to achieve a pancake batter consistency; fry in copious oil like hush puppies. Then the "pancakes" hold together and don't stick to the pan. The taste is great.

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