When I started posting "Southern" recipes, I made it a bit more difficult than it had to be. Turns out, we enjoy our veggies more here in the south...and we have a distinctive love for all things fried and/or dipped in ranch dressing.
My little loves fried okra. My mom in law taught me how to make it just right. The trick is to fry all the "slimy" out of it. You're left with a crunchy, totally not slimy, veggie side...or, if you love it like my little, veggie snack.
This is pan fried okra. Not much to look at, I know. It has very little batter. There is a prettier way to bread it, using an egg and buttermilk wash, but we like it plain and simple at our house.
My little loves fried okra. My mom in law taught me how to make it just right. The trick is to fry all the "slimy" out of it. You're left with a crunchy, totally not slimy, veggie side...or, if you love it like my little, veggie snack.
Ingredients
- 2 pounds okra, sliced
- ¾ cup corn meal
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ cup Canola or vegetable oil
Instructions
- Preheat oven to 350ยบ F.
- Mix together okra, corn meal, flour, and salt in a large mixing bowl, making sure well-coated.
- In the meantime, heat oil in a large skillet over medium heat.
- Add okra to skillet once oil has reached the point where if a drop of water is added it will sizzle.
- Allow okra to brown on one side, about 3 minutes, before gently stirring. Once both sides of okra have browned, about 3 more minutes, place into preheated oven. Cook until fork tender, about 10 minutes.
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