Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pan-Fried Okra
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- #33882
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound okra, finger-sized
1 egg
2 tablespoons water
1 cup cornmeal
oil, for frying
salt, to taste
pepper, to taste
directions
Cut off tops of okra and cut into 1/2" slices. Mix the egg and water and stir into okra. Add the cornmeal and salt.
Saute over med-low heat in a bit of oil, stirring gently to separate. A fair amount of the cornmeal will come off while cooking; gentle stirring will keep more of the crust.
added by
rweaver
nutrition data
Nutritional data has not been calculated yet.
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