On one of my previous posts I mentioned that I was going to try to fry okra this summer. I have tried it in the past and had disastrous results. Surely a southern girl that loves to cook would be able to master this task. As I have been seeing okra at the farmer’s market weekly, I decided it was time to give it a try.
I searched through my cookbooks for the best recipe. I chose one from The Glory of Southern Cooking Cookbook by James Villas. I love the cookbook and it is such a wonderful collection of southern recipes from all over the South. The recipe I am sharing seemed very traditional and I love James comment about how the fried okra could be served as an appetizer. Mr. D and I have wondered many times why people in the South and restaurants in the South do no serve fried okra as an appetizer. I think that is a great idea.
Above is a picture of the fried okra I prepared. I used an electric skillet instead of a cast iron skillet. I have a hard time regulating the heat on my stove and that is how I messed up my fried okra the last time I gave it a try. If I was going to improve on this first attempt at this recipe, I would try for sure to make my pieces of okra a more consistent size. I also used the fine grain cornmeal and I did not like the texture. It was almost gummy. I would try to find the old fashioned corn meal to use. Also, when I placed the okra in the batter, I think I should have left it in the batter for a couple of minutes as that seemed to help to coat the okra. By the way, I don’t cook with lard so I used vegetable cooking oil.
I had never heard of parboiling the okra first. I did that and I think it helped to make the batter adhere to the okra.
Here is the recipe.
We were very happy with the results. I know many people think okra is just gross; however, if it is prepared correctly that isn’t necessarily true. I do plan to make this recipe again before the fresh okra disappears at the farmers market.
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