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Title: Pan-Fried Okra
Categories: Okra, Vegetables
Yield: 1 Batch
1 lb Okra pods
2 Eggs
1 1/2 ts Kosher salt
Vegetable oil; for frying
1 1/4 c Yellow corn meal
1/4 c All purpose flour
1/2 ts Black pepper
1/4 ts Ground cayenne pepper
- (optional)
I went to Farmers market and the Pungo area of VB had a bumper crop of
okra! So did all of us in the area! No one knows for sure where it
originated but Africans, Romans, Egyptians, and Southeast Asians
knew it well.
Now there are several things you can do with this heat loving plant.
I like them fried.
Be sure to not crowd them in the oil or they won't be crispy. If using
frozen okra, thaw and drain then blot dry well. Because okra starts
getting slimy as soon as it is cut, delay that step and setup the
rest.
Heat 3/4" of oil in frying pan. I used the big cast iron frying pan
for this. Crack and mix the eggs with 1/2 ts of the kosher salt then
set aside. Mix a plastic bag with the cornmeal, flour, remaining
salt, black pepper, and optional red pepper/chile powder/cayenne
pepper, then shake to mix.
Cut off the tops then slice the okra to 1/2" pieces. Soak in egg mix
for about 10 minutes then using a slotted spoon, add to bag and mix.
Fry okra in 2 batches if you have a smaller pan, until golden brown.
Dry on paper towels and serve with additional salt and optional hot
sauce.
Eat as is or freeze some in a ziploc bag for later putting in an
airfryer to rewarm!
Serve with dinner or as munchies on an appetizer plate.
Recipe by Carol Shenk <
[email protected]>
Recipe FROM: <news:
[email protected]>
<news:rec.food.cooking/1483145>
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