Fried Okra

Do you love okra? Or are you one of those who cringes at the mere word? Go ahead and click away if you are in the second category, I’ll see you Monday. As for my okra lovers, read on. Basic fried okra is pretty much the same. The only thing that really changes are the type of seasonings you use. I have done fried okra with both an egg wash and a buttermilk dip. I prefer the buttermilk with okra, it adds more flavor. I also use to do a kind of okra hash. In this method, you add oil to a preheated iron skillet, add the sliced okra, and then add a little course yellow corn meal and oil at a time, until the slime is gone, and the cornmeal has started to brown. This method was the way my mom always did it, but I like my method better, because the okra is cooked less, and still retains it’s vibrant color an crunch. My mother-in-law does it the same way too. I’ve never seen an actual recipe for it, I’ll have to share it one day. I like to preheat my oil over high heat, until it makes lots of bubbles on the end of a wooden spoon. I then fry it quickly, 2 – 3 minutes, just until it is light golden brown, and drain it on a kitchen towel, or paper towels.

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Fried Okra Recipe

Ingredients:

2 lbs. Fresh Okra, sliced 1/2 inch thick
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 cup cornmeal
3/4 cup all purpose flour
1/2 cup buttermilk
vegetable oil for frying

Directions:

Slice the okra and add to a large bowl. Pour in buttermilk and mix well until okra is covered well. Preheat oil to 350 degrees. I place my cast iron skillet on high, as if I were doing french fries, and wait for the oil to start rolling. In a separate bowl, combine spices, salt, flour and cornmeal. Mix well. Then pour flour mixture over cornmeal and toss to coat.

You will have to fry in batches. Place enough okra in the hot oil so that it creates a single layer. Fry until golden brown. This will take 2-3 minutes. Okra should be vibrant green, where you can see it, under the breading. Drain on paper towels.