Kaye’s Okra Fry Bread
By Paula Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- 1 (16 oz) bag sliced into 1/2-inch rounds frozen whole okra
- 2 teaspoons salt
- 1 cup self rising flour
- 1 cup plain cornmeal
- 1/2 cup chopped (or spring onions) Vidalia onions
- 2 1/2 cups water
- 1 tablespoon plus more as needed clarified butter
In a large bowl, whisk together cornmeal, flour and salt. Whisk in water to make a thin batter. Stir in okra and onions.
Over medium heat, add clarified butter to a cast iron skillet. Use a small ladle to pour batter onto skillet. Pan should be hot enough to make batter sizzle. Cook until underside is browned, about 3 to 4 minutes, then flip and brown on the other side. Repeat with additional batter, adding more butter as necessary.