Okra and Corn Fricassee

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Put a pint of cut okra in a frying pan in which there is a cupful of hot lard, or the fat of side meat; let it fry a little, then cut into it a pint and a half of corn; fry it until it is thoroughly cooked, pour off some of the grease, and dredge in a little flour, and a half cup of milk; pepper and salt, to taste, must be added just before dishing it up.