Friday, March 28, 2008

Whole Fried Okra

Here's a twist on a Southern favorite: instead of slicing your okra before you fry, try it whole. You still get the crunchy texture, but more of the wonderful, fresh okra flavor. As an added bonus, it soaks up less oil so it is a little more healthy for you - in moderation, of course. Its just another way to hold on to our traditional recipes and look out for our health at the same time.

Whole Fried Okra

Whole okra, with stems, rinsed

1 small container buttermilk
Cornmeal mix

Boil the whole okra about 5 minutes to soften, unless you have super-tender young okra. Drain okra and lightly salt. Allow to cool. Coat okra in cornmeal mix, dip in buttermilk, then coat in cornmeal again. Repeat for each pod.

In a cast iron skillet or deep fryer, fry in 350 degree oil for a few minutes or until golden brown. Drain on paper towels and serve. Awesome with sliced fresh garden tomatoes and pork roast.

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4 comments:

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Lynda said...

Mmmm ... sounds lovely ! We don't get okra easily here in Africa, but I'm sure that I could try this with another similar vegetable ...

Home Cooking Kitchen said...

I will have to send some okra seeds to your farm. I wonder how much shipping would cost to East Africa...

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