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Wednesday, February 2, 2011

Fried Okra

Phillip grows new potatoes, tomatoes, okra, squash, okra, and  peppers for my pepper jelly - bell pepper, jalapeno, cayenne, and sweet banana peppers in our garden.  Our fruit orchard produces blackberries, mayhaws, peaches, nectarines, pears, plums, apples, and figs.  The okra produces all summer long and into fall if we keep it cut every other day.  After we have cut a bucket of okra, I bring it inside and then wash all of it in cool water.   I cut off both ends of the okra and then cut the entire stem into bite size pieces.  I place the bite size pieces into a pint size zip-loc bag and then place it into the freezer.  When I get ready to cook okra, I remove a bag from the freezer and place in on the kitchen counter to thaw.  I pour the thawed okra into a colander and run cool water over it.  I allow it to drain well and then put it into a gallon size zip loc bag that I have already added a cup of Pollard's Fine White Corn Meal and 2 tsp. salt.  After closing the bag, I shake it well and it coats each piece of okra.  I fill an iron skillet about a third full of cooking oil and heat it to 300 degrees.  I use my hand to remove a couple of pieces of okra at the time and place in the hot cooking oil until the skillet is full of okra.  You do not want to overcook the okra.  You want to cook it until it's golden brown.  I lightly salt the okra after I have removed it from the hot oil and placed it on a platter.  

I was talked into trying okra by my bestest friend in the whole wide world, George Ann, when we were having lunch with friends at The Square Cafeteria at Porter Square Mall.  She told me to try a piece with ketschup.  She said it would remind me of fried oysters and she was right.   I like having fresh okra in my freezer that I can take out and cook whenever I want to.

1 comment:

  1. Now that you mention pepper jelly, Nana D... I'm waiting for that recipe. I've had it and it is out of this world!