Okra is a vegetable that makes me think of wonderful fried food. I don’t normally deep fry vegetables, but okra is one that lends itself to this cooking method and enjoying the crunchy delicious bits. It is one of the vegetables that can be slimy if cooked in a watery environment such as steaming. This makes a mushy dish that is not appetizing to eat. I have found that a hot, short cooking process with oil keeps the okra “slime” in the vegetable and makes it softer inside of the crispy exterior. There are recipes for a stew like Louisiana Okra Gumbo or Indian cooking methods to make the pods more tender. I may try a recipe and post this weekend if it tastes great.
What are some of your favorite ways to eat okra?
Amy Hetager, CSA Blogger
From Amy with tips from Dena
1 small Egg
1/4 cup cornmeal (Dena suggests blue cornmeal)
1/2 – 2 cups vegetable oil (dependent on your pot for frying)
dash of salt
You will also need a pot to boil water and a pot to heat oil for frying that can hold the vegetable oil.
Slice the okra into rings and boil in salted water for 8 minutes, or until slightly tender. Mix the egg and salt together. Have cornmeal in another bowl. Dip the okra into cornmeal, then egg mixture, then cornmeal.
Fry the okra until golden brown. Add a little more salt and enjoy.