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  Whole Fried Okra
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  • 5 cups vegetable shortening
  • 4  large eggs
  • 2 tablespoons milk
  • 2 cups all-purpose flour
  • 2 cups cornmeal
  • 1½  teaspoons salt
  • ½ teaspoons freshly ground black pepper
  • 1 pound fresh okra, stems trimmed


Melt shortening in a 12-inch cast-iron skillet over medium heat until a frying thermometer registers 375°F.

Meanwhile, whisk together eggs and milk in a bowl. Place flour, cornmeal, salt, and pepper in another bowl; whisk to combine.

Place 8 pieces of okra in egg mixture to coat, then dredge in flour mixture. Fry until golden brown, turning as necessary, 3 to 4 minutes.

Drain on paper towels. Repeat coating and frying okra; serve warm.  Serves 6 to 8.

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  • Restaurant:
  • Atlanta Diners
  • Owner:
  • Atlanta Diners

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