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Posted by Tim Vidra / Sunday, September 11, 2011

Fried Okra




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?