Wednesday, September 28, 2011


fresh from my garden, cut off ends and tips
coat the cut okra

test the temperature of the peanut oil with one piece of okra

fry for 10 to 15 minutes, till golden brown

serve with ketchup


3 cups fresh or frozen (thaw) okra, sliced
1/2 cup Jiffy Corn Mix OR use regular corn meal
2 tsp Old Bay
2 tsp soy milk
peanut oil for frying


1.  Heat 1/4 " to 1/2 " oil in a large skillet.

2.  Mix the corn mix and Old Bay together.  Set aside.

3.  In a medium bowl stir together the okra and the milk.  The okra should get kind of sticky, but you shouldn't have a pool of soy milk at the bottom.  Drain if you need to.

4.  Add corn mix mixture to okra and toss all together.  If it is still too moist, add a little flour.  Remove one piece of okra and put it in the oil to test the temperature.  It should bubble up immediately, but not go totally crazy and begin to scorch.  Adjust heat accordingly.

5.  Carefully put all the okra into your oil.  Don't touch for a few minutes.  Gently turn over the pieces.  all sides should be brown and it should be very crispy.  Takes about 10 to 15 minutes.

6.  Remove and drain on a paper towel.  Serve immediately, with ketchup, if desired.

PS:  I have really worked hard at learning to like and consume okra.  In the beginning, I had many many failures.  Once I grilled it and it was like gnawing on tree trunks.  Although I'm not really a proponet of fried foods, I do plan on eating this on more occasions.  This is a true regional food and absolutely delicious.

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