Vegetables

Fried Okra

I am very fortunate to have a small country store not far from our home that stocks a mass array of cooking basics and seasonal fresh produce. Usually we grow our okra but if the weather hasn't cooperated, we tend to gravitate to this place. Most of the okra they sell is usually 2 to 3 inches in length, but never over 4 inches. Okra is one of the vegetables that you either love it or hate it! We happen to love it, especially fried this way and it freezes beautifully. After slicing the okra and soaking it in buttermilk, this recipe will go quickly.

I prefer to fry in peanut oil, canola oil or a mixture; they tend to drain better and it have a higher flash point, which is one reason we also use them to fry turkeys during the holidays.

Ingredients

1 lb. fresh okra

2 cups good buttermilk

1 cup self-rising flour

1 cup self-rising cornmeal

1¼tsp salt

¼ tsp ground red pepper or black pepper

Cooking oil (Canola oil, peanut oil or a mixture)

Instructions

1. Pour buttermilk into a medium bowl. Trim okra, cutting off tips and stem ends; cut into scant ¾- inch pieces. place into buttermilk, gently stir, cover and chill for about 45 minutes.

2. In the meantime, pour oil about 2 inches deep in a large pot, like a Dutch oven. Start heating to 375 degrees when okra comes from the fridge.

3. Combine flour, cornmeal, salt and pepper in a medium bowl. Remove okra from buttermilk with a slotted spoon or strainer; discard buttermilk. Place the okra, in small batches, in the flour mixture; shake off excess flour. Fry in small amounts for 4 minutes to a golden brown; drain on several layers of paper towels. Watch carefully when frying as it can quickly overcook.

Tips

• Gently shake okra after frying to remove excess oil before placing on paper towels.

• Small batch frying prevents the temperature of the oil from dropping too low.

• If freezing, cook okra until light brown, drain, then slightly cool and place in freezer on baking sheets until frozen. Quickly pour into bags and freeze. Reheat in frying pan with scant amount of oil until done.

• For more heat, add another ¼ teaspoon red pepper.

Did You Know?

• Self-rising products produce a lighter coating because of the baking powder they contain.

• Peanut oil in about 90% saturated fat. That is why it is mostly used in Asian cooking in small amounts.

• Canola oil is low in saturated fat and also contains omega-3 fatty acids.