Kaye’s Okra Fry Bread
By Paula DeenJUMP TO RECIPE
- 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
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.