Recipe By : Jean Tarbell Cotton


7 cups fresh okra- sliced
(thawed-frozen okra may be substituted)
2 cups flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Creole seasoning or seasoned salt
1 egg
1 tablespoon water
1 cup cooking oil, or shortening for frying
cast iron skillet

Bring out the old cast iron skillet for this recipe. Place a tablespoon of cooking oil in skillet.
With a paper napkin coat all of the inside of the skillet with the oil.
Place the skillet on a burner and heat at medium until skillet is very hot, about 4 minutes. Turn burner off.
This process will temper the skillet and the okra will not stick.
Combine egg and 1 tablespoon water in large bowl and mix thoroughly.
Dump the fresh or frozen-thawed, sliced okra into the bowl with the egg mixture and toss to coat.
In another large bowl, combine the flour, salt, pepper and Creole seasoning and mix well.
Pour the okra into the flour mixture and toss to coat well.
Pour the remaining oil in the skillet and turn burner on to medium high heat.
Lift the coated okra from the bowl, shaking off any excess flour, and put in the hot cast iron skillet.
Fry the okra, turning frequently when the okra starts to brown on bottom of pan.
Cook for about 20 minutes, or until all the okra is nicely browned.
Turn burner off and top with lid until ready to serve.

Recipe by : Joy Marlene Cotton Snow


4 cups left over mashed potatoes
1 can whole kernel corn, drained
1/2 cup flour
1/2 cup cornmeal
1 egg
1/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper

Use left over mashed potatoes for this recipe.
In a large bowl, combine the mashed potatoes, corn, flour, cornmeal, egg, and milk. Mix thoroughly.
Add salt, pepper or any other seasoning you like and mix again.
Take 1/2 cup of mixture and pat into a 1/2 to 3/4 inch thick patty.
If patties do not hold shape, add a little more flour to the mixture.
Place oil in a large non-stick skillet.
Using medium to medium-high heat, fry about 4 patties at a time until they are golden brown. Flip patty and brown on other side.
Watch out for popping corn!

© Copyright 2018 Betty 'Jean' Cotton - All Rights Reserved Founded 1996