It’s okra time! We see okra in a very small window in the PNW. We relish it while we have it. I can’t get enough of fried okra and this sweet, locally grown corn is wonderful. I remember when I was very small and my mom would fry up a big batch of okra that my Uncle George brought from his garden. Nothin’ like it on earth in the summertime in Texas!
Fried Okra
Best fried in a cast iron skillet
1-2 lbs okra, about 3″-4″ long
a mixture of 1/2 flour and 1/2 white corn, about 1 – 1 1/2 C total
season flour/corn with salt and black pepper to taste (I usually use 1 tsp of each less salt and more pepper)
a neutral oil like canola, grapeseed or safflower (use about 1/2″-3/4″ in the pan )
Heat oil in skillet until a drop of water sizzles. Chop tops off of okra and slice in 1/2″ slices. Toss in seasoned flour/corn mixture. Fry gently in pan for 25-45 minutes, tossing as you go. Drain on a brown paper bag and EAT YOUR FILL!
Tags: cooking, cooking wisdom, Food, Frugality, Learning, Recipe, Recipes, Teaching
1 Comment
Oh my, what a treat! Growing up, fried Okra was for special occasions. Now, fried Okra makes any meal a special occasion. I used to put ketchup on mine, but now I use sweet chili sauce from the Asian grocery. Um!
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