Ingredients

1   16-ounce bag frozen whole okra, sliced into 1/2-inch rounds
2 teaspoon salt
1 cup self-rising flour
1 cup plain cornmeal
1/2 cup chopped Vidalia Onions or Spring onions
2 1/2 cup water
1 tablespoon clarified butter, plus more as needed

Directions

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.

Recipe Courtesy of Paula Deen