Tuesday, July 20, 2010

Pan Fried Okra

We love fried okra. I don’t love taking the time to deep fry okra for a week day meal, though. Here’s a quick way to get fried okra any day of the week!



Wash the okra.


Trim both ends of the okra off.


And cut into pieces.


You’ll need salt, pepper, and corn meal.


Sprinkle the okra with salt…


And stir to coat. I like to cut and salt my okra 30 minutes or so before I need to cook. This allows the natural okra “slime” to come out and the corn meal will adhere to the okra better. If you’re short on time, just sprinkle the okra with a little water before you coat with the cornmeal.


Add some pepper…


And enough cornmeal just to coat. I like to add a little, mix, add a little more, mix, and so on until the corn meal won’t hold anymore. That way there’s not a ton wasted on the bottom of the bowl.


This looks good to me!


Add some vegetable oil to the skillet. I cut a lot of okra, so I put just enough oil to cover the bottom of the skillet. You just have to watch and add more if necessary. The corn meal will soak up some of the oil, so just keep an eye on it so it doesn’t burn.


Fry, baby, fry! And stir! I like to shake the pan quite a bit to move the okra around without breaking it up too much.


Taste often! When the okra is tender and has a little color, it’s ready to come off of the heat.


Serve it up! It’s a nice quick way to have fried okra without all of the fuss of deep frying. I like to save that for the weekend! Haha.

1 comment:

Carol Wall said...

Fantastic! I thought I was the only one who liked okra with cornmeal prepared this way! And the pictures really helped.