Recipe submitted by Mary Benton of Cherry Acre Ranch in Visalia for the 1989 Visalia Farmers Market Harvest Cookbook.


1 pound of okra, washed and sliced

1/4 cup sweet peppers, chopped

1 egg

Salt and pepper, to taste

1/4 cup flour

1/4 cup cornmeal

1/4 cup vegetable oil

Fresh sliced tomatoes

How to Make:

Heat oil in 10 skillet with cover. Mix in order: Sliced okra, peppers, egg and seasonings. Mix well. Add flour, mix again. Add cornmeal, mix again until well coated.

Place coated okra in hot oil, pat out until bottom of pan is covered. Place cover on skillet and fry over medium heat until golden brown underneath. Remove cover and turn okra. Leave cover off and continue cooking until golden brown on underneath side again. Remove from pan and drain on paper towels. Serve with fresh sliced tomatoes.