Vivicous Wayne ― Lumberton Alumnae Chapter Ingredients • • • • • •
1 to 1 ½ pounds okra with caps cut off and sliced 1 cup flour ½ teaspoon salt ¼ teaspoon pepper 1 tbsp Cajun season 1 egg
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¼ cup milk vegetable oil
Preparation 1. In a paper lunch bag, mix flour and ½ of 7. Once cooked golden brown on both the salt, pepper and Cajun season mixture.
2. Whisk together egg and milk, in a small bowl.
3. Place okra in egg/milk mixture and coat well.
4. With a slotted spoon, transfer okra to
paper bag and coat with flour mixture.
5. Pour about 1 inch vegetable oil in large cast iron skillet. Heat oil until about 375°
6. Place a single layer of okra in the oil.
Cook until golden brown on bottom. Flip over and cook other side.
sides. use a slotted spoon to remove okra to a lined paper towel plate. Sprinkle okra with some Cajun-salt mixture.
8. Add more oil to the pan and repeat steps.
9. Serve warm. Add hot sauce (optional)
