Directions: |
Directions:How much okra to prepare is a good question. Fried okra shrinks a lot as it is cooked. And if you do a good job, it is crunch-a-licious, so people always want more. I'd say make more than you think you'll need and it will all get eaten. If you make a really giant batch, use two skillets so it cooks evenly and prevents pockets of "okra goo", which trust me, you don't want.
Slice the okra pods in circles that are 1/4 to 1/2 inch thick. Place them in a large bowl and sprinkle the okra with water, stirring it well to make sure the water is evenly distributed. Sprinkle the flour over the okra, stirring down to the bottom of bowl to distribute, then sprinkle in about twice as much cornmeal, stirring well again to distribute. If you run into trouble with the cornmeal sticking to the okra, sprinkle on a little more water.
Heat 1/2 to 3/4 of an inch of oil to medium high in a large skillet, then drop in the okra. Sprinkle well with salt and pepper and let it cook for 5-8 minutes on one side, checking to make sure it's not getting too brown. While the first side is cooking, I usually put a lid on and the steam allows the raw okra faces to cook better, helping to get rid of any traces of "okra goo."
Turn the okra using a large spatula and trying to get all pieces turned over completely. At this point, you may need to add a little more oil. Let the okra cook another 5-8 minutes, again checking it's not too brown and turning the heat down if needed. At this stage, people may start walking by and snitching pieces of okra right out of the pan. Taste the okra for doneness and if it seems bland at all, add more salt and pepper.
Serve. |
Personal
Notes: |
Personal
Notes: In Elizabeth's kitchen, the fried okra never had an egg or milk in the coating, it was never sliced too thick, it was always pan fried---never deep fried--- and it was cooked to just this side of burned. Fabulous southern food!
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