I reckon fried okra is a dish you will only find in the South. It took me a long time to learn how to make okra the right way. It is one of those dishes that never tastes right unless it is like your Granny used to make. So after much trial and error, I finally got it, thanks to my Aunt Ruth. She sat down and told me step by step what I needed to do and then she put it in her cookbook just for me. Ok, so it wasn’t just for me but I felt like it was. It was actually just a manual directory submission, one of those must have’s in any Southern cookbook because what southern meal would be complete without fried okra?
FRIED OKRA
1 quart fresh okra, sliced
1/2 cup Vegetable oil
1/2 cup flour
1/2 cup cornmeal
1/4 teaspoon salt, more or less as desired
In a large bowl salt the sliced okra. Sprinkle the flour over the okra, using only as much as it takes to coat the okra, stirring with your hands until it is well coated. Repeat with the cornmeal, using only as much as it takes to coat the okra.
Heat the vegetable oil in a large iron skillet and cook the okra slow over low heat, stirring often until it is brown to your taste.
If you are using frozen okra just thaw the okra and then follow the directions as if using fresh.
Print This Post
