Sunday, January 22, 2012

Fried Okra

There are some folks who won’t touch okra because of its “slimy” texture. Presoak in a salt water mixture and rinse several times to reduce that issue.
This is one must have vegetable in our garden. My sweet husband has to go gather it as the okra plants tear my hands and arms up leaving me itching like crazy. Summer 2011, Andy went out and cut our first picking. I thought I had died and gone to heaven. It was so good, even my "Northern" Momma was enjoying it. 
The next day we went out to pick some more. Would you believe it? The deer ate every single leaf and vegetable and left nothing but stalks! We were shocked! Since okra will keep producing until late in the fall, we usually have plenty to eat, share and freeze. Maybe 2012 will be better.

INGREDIENTS

  • 1 to 1-1/4 lbs. okra
  • 8 cups water
  • 2 tbsp. salt
  • vegetable oil
  • 1/2 cup cornmeal

    DIRECTIONS


    • 1
      Wash okra and cut into 1/2" pieces; discarding ends. Combine water and salt. Soak okra for 30 minutes. Drain, rinse well and drain again.
    • 2
      Put cornmeal and a Ziploc bag and add okra, covering well. Fry in a single layer in cast iron skillet, turning as needed until golden brown. Drain on paper towels. Season with salt to taste.