Country singer Johnny Cash enjoyed traditional Southern food, something he and his wife, June Carter Cash, often served family and friends at their Nashville home. Chili, cornbread, and pineapple pie were some of the Carter Cash kitchen highlights alongside pan-fried okra.
Johnny Cash’s Pan-Fried Okra
2 pounds okra
1 large yellow onion
½ cup cornmeal
¼ cup flour
1 teasponn salt
Finely ground black pepper, to taste
Bacon drippings or vegetable oil, for frying
Start by washing, drying, and cutting the stems off the okra. Cut the okra into pieces if the pods are large. After peeling and chopping the onion, put the okra and onion into the cornmeal, flour, salt, and pepper mixture, coating them thoroughly. Then put the bacon drippings or oil into a pan, heat it, and fry the coated vegetables until brown.