- 1 lb young Okra pods
- 2 large potatoes
- 1 Onion
- 1/2 cup cornmeal
- 1 tbsp Salt.
- 2 pints ice water
- oil for frying
- salt and pepper for seasoning, to taste
Top and tail the Okra pods, ie cut off the ends.
Cut the pods into approximately 1/4 inch rounds.
Peel and dice the potates into 1/2 inch pieces
Peel the onions and chop finely
Place the sliced Okra into a glass or stainless steel bowl and sprinkle the salt liberally over the pods.
Cover the pods with the iced water, making sure that all the slices are under water.
Place the bowl containing the Okra and water in a refrigerator and leave for 2 or more hours.
Remove the bowl from the refrigerator and drain off the salt water.
Place the Okra in a bowl and add the potatoes and chopped onion
Season the cornmeal with the salt and pepper
Place the sliced Okra potato and onion mixture together with the seasoned cornmeal in a large plastic bag and shake until the vegetables are well coated with the cornmeal.
Heat some oil (1/2 inch deep) in a frying pan until it begins to shimmer. Place the vegetables in the pan and fry until the potatoes are done and the mixture has browned nicely.
Remove the Okra and potato mixture from the oil, using a slotted spoon and drain on paper towels.
Serve hot as a side dish
