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Okra and Potatoes


  • 1/4  cup  all-purpose flour
  • 1  tablespoon  cornmeal
  • 1  teaspoon  salt
  • 1/2  teaspoon  freshly ground pepper
  • 1  pound  fresh okra, sliced
  • 1/2  cup  peeled, cubed potato (about 1 medium)
  • Vegetable oil


Combine first 4 ingredients in a small bowl; coat okra and potato in mixture.

Pour vegetable oil to a depth of 1/2 inch into a large heavy skillet, and place over medium-high heat until hot. Add okra and potato; reduce heat to medium. Cover and cook, turning often, 10 minutes or until potato is tender. Uncover and cook 3 more minutes or until browned. Serve immediately.

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