My Mama's Fried Okra and Potatoes

Serves 4

Being from New Hampshire, hubby had never been served okra until he met me & now he begs for it!  I  grew up with this tasty veggie side dish & it's still one of my summertime favorites.    Nobody could make fried okra like my Mama!  Though it's called "fried", it's not deep fried but sauteed in a bit of veggie oil ... it's simple fare at it's best!  Here's the recipe;  note that the onions are optional... we didn't like onions as children, but  onion adds an extra layer of flavor.  Here's a tip to remember:  the larger the okra pod, the tougher, so be sure to select smaller pods.  The okra should be tender and slice easily; if you come across a tough pod, discard it.

• 1 pound fresh okra
• 2 large potatoes (any type will do)
• 1 medium white onion, finely chopped
• 1/2 cup cornmeal (more if necessary)*
• 3 Tablespoons flour*
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 cup vegetable or olive oil (more if necessary)

Wash okra and cut off stem ends. Cut in small slices (1/4 to 1/2 inch). Peel potatoes and dice into 1/2-inch pieces.  Place okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, flour, salt and pepper over mixture. Stir until okra & potatoes are coated with the cornmeal mixture.  

Heat cooking oil in large skillet over medium heat & carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. If the mixture begins to stick, add a bit more oil.  Drain on paper towels.

*Tip:  Sometimes I use Jiffy cornbread mix as a replacement for the cornmeal and flour... it won't take the entire box so save the rest to make another batch!