Fried okra has for as long as I can remember been a favorite of mine. Recently (as in the last couple of years) I have actually fried it myself. My grandma grows a lot of okra in the summer and we are blessed to be recipients of some quite frequently!
I like them just plain ol’ steamed as well, and we do that a lot because it’s easier. And the kids like it!
But this post is about something that tastes totally different and amazing and is a comfort food to top all comfort foods.
Okra. I like to use the big ones for frying. Cut off the top (Joanna calls it the handle.) and slice them into pieces (maybe 1/2 inch thick). I fry the skinny ends too; Natalie calls them microphones.
Dip the pieces into a mixture of 1 egg and 1 cup milk.
Decide what you’d like to bread them with. This, my friends, is delish:
But it’s just cornmeal with seasonings in it so you can do your own thing too. I find a mixture of the fish-fry and plain cornmeal works very well for us since the fish-fry has a little kick to it.
After the okra pieces are soaked in egg/milk, roll ‘em around in the breading:
Fish them out and fry in oil. I’ve been using coconut oil and about medium heat. This is obviously the oil before the heat was on.
Fry them for a few minutes until golden. If the oil’s not deep enough, you’ll need to scoot them around a bit.
My milk/egg ratio was off a bit this day (or something… who knows) so the breading didn’t stick as well as usual. Soooooo good though. So good.
And everybody likes ‘em this way too! I haven’t let James have them fried yet though. Poor deprived kid.
No comments:
Post a Comment