Sunday, March 20, 2011

Fried Okra

I know, okra has a reputation for being slimy. I think it's that texture that keeps many people away, because it tastes pretty good. It's hard to describe (maybe a cross between zucchini and green beans). 

Anyway, when you fry it, it isn't slimy. Just crunchy and delicious. Then again, fry a sock and it just might be crunchy and delicious (but probably not nearly as good for you).

1 lb. okra, stems sliced off and cut into ½-inch pieces
4 eggs
1 cup all-purpose flour
1 cup cornmeal
1 teaspoon Cajun seasoning (such as Tony Chachaere’s or Emeril’s)
1/2 teaspoon salt
coconut oil or canola oil for frying

1.    Heat about 1/4- to 1/2-inch oil to 350º F. in a heavy bottom skillet with sides.
2.    Beat the eggs in a bowl; set aside.
3.    In a separate bowl, combine flour, cornmeal, seasoning and salt.
4.    Dip okra in eggs, then dredge in flour mixture.
5.    Carefully place the okra in the oil and cook until golden brown and crispy. Don't overcrowd the pan (you probably need to cook it in 2-3 batches).
6.    Drain on paper towels. Serve warm.

whole okra
cut okra
flour, cornmeal, seasoning
okra going for a dip in beaten eggs
getting coated with flour/cornmeal mixture
about done
really done

1 comment:

Elizabeth (Foodie, Formerly Fat) said...

I don't know, cotton probably has a lot of fiber in it don't you think?

The okra looks great! We love it!

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