If you search the internet, you'll find that the origins of okra are disputed. Could be Egypt, Africa or Asia. However it got here, it has taken up residence as the quintessential Southern summertime vegetable.
The number of ways that okra can be prepared are endless. You can fry it, pickle it, make it into okra fritters, use it in gumbo, place on skewers and grill it, make stewed tomatoes and okra; but my favorite way is fried.
Since this is NOT a health blog, I have no guilt in owning my choice. No self-respecting vegetable plate is complete without fried okra. I've had a lot of friends tell me that they can't fry okra successfully. There is a slight "art" to it; but, once you know the secret, it's easy. The mistake most people make is to dump the okra (once coated in cornmeal) straight into the oil. While this will work, it won't achieve the individual crispy goodness that you are looking for. Some restaurants batter okra; but this leads to a thick, doughy crust. Not awful but not true fried okra. Read on for the perfect fried okra!
INGREDIENTS:
1-2 pounds fresh okra
self-rising corn meal
cooking oil of choice (Crisco shortening works great - see statement re; NOT a health blog)
METHOD:
Rinse okra and pat dry
Cut into ¼ inch slices, removing stem ends
Dredge the sliced okra in cornmeal until coated
Heat oil in a large iron skillet
Test the heat by scattering a little corn meal into the oil. If it sizzles, it's ready to go.
Place the pieces into the oil a few at a time. This keeps the oil hot which is crucial to the crunchiness of the okra.
Once you have a layer of okra in the pan, let it cook until you start to see the edges turn brown.
Flip the okra over and let the other side brown. There isn't a set time I can give you. Just watch for the brown edges. Most people in my family like it brown and crunchy. You may not. Therefore, how long to cook it is up to you.
Drain okra on paper towels.
Salt the okra while still hot, to your preference.
