Posted by Tim Vidra / Sunday, September 11, 2011
Fried Okra
The garden continues to put out okra. I have made the stew and even pickled the okra and always at least once during okra season I have to simply fry it up.
Slice okra into rings and put them through a flour dusting. Dip in beaten egg mixture, then bread in corn meal. I own a basket deep fryer which makes the frying process easy. If you don't have a fryer, add vegetable oil to a cast iron pan (enough to cover okra rings). Make sure the oil is heated to 340 degrees or there about. Okra will will take 4-6 minutes if the oil is at the right temperature when you begin but watch closely so not to burn.Remove from oil and place on plate to cool. Simply salt and pepper while hot. I also like to sprinkle with a secret ingredient.
While I continue to get okra I will continue to harvest and slice into rings and frozen to be used in soups, stews, and gumbos during the winter. In other news, the fall garden is in with broccoli, cauliflower, Swiss chard, arugula, onions, green and red cabbage, beets, and carrots.
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I am waiting for spring.Potoes are first and starwberries will follow;)
ReplyDeleteMy favourite okra ..great recepie;)
I'm hoping I'll get garlic in by October. I just moved to Richmond, so I have build a garden first, THEN plant.
ReplyDeleteOkra, oy: I find this vegetable deeply contentious. People love or hate it with a passion. But deep frying is essentially the great equalizer, right? How can you resist?