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Recipe: Cooking Fried Okra
I have always loved my mom's crispy, southern, fried okra growing up, she always put in just the right amount of everything. I didn't like okra in goulash or boiled because it tends to have a slimy texture, but when you fry them and cover them in flour, the flour seems to help take away the sliminess and made them taste so delicious. She couldn't make enough, me and my sister would eat her fried okra faster than she could lay them down on the plate and then beg for more. We were her "little walking hoovers" that was her little pet name for us.
Growing up in the South, fried okra, and fried green tomatoes were something we ate quite often. I have tried other peoples version of fried okra and didn't particularly like it, my mom always used a special blend of seasoning in her fried okra recipe. She also used white cornmeal instead of yellow and added some flour as well, to keep it from being too gritty. My mom is one of the best cooks, well besides my mamaw that I know. I hope you enjoy this little recipe and if you're on a diet forget these all together, because there is not one thing fat-free about this recipe, which is why I exercise so much.
- 2 Cups Any brand of white cornmeal
- 1 Cup All-purpose flour, I usually use White Lily
- 4 Cups Vegetable oil, I know this seems like a lot but if you don't use enough your okra will stick to the pan.
- 5 Tsps Your own blend of special seasoning, adding that special something you like the most will help you make this recipe your own.
- 4 Cups Of fresh okra, sliced about an inch thick
- 2 Eggs, well beaten
- 1 Bowl with lid, for mixing
- 1 pot
- 1 Small bowl
- The first thing you want to do is pour your oil into your pot and turn it on just above medium heat, so it will be ready for your okra when you're done dipping them.
- Clean your sliced okra then put it to the side and let it dry.
- Crack your eggs in a bowl and mix until well blended
- Take your flour, cornmeal and special blend of seasonings, you like and mix them together in your bowl with the lid
- Place your okra in your bowl with the egg making sure to thoroughly coat each piece
- Put your okra in your bowl of cornmeal and flour, place the lid on your bowl and shake, I usually shake for about a min to make sure the okra gets covered in the coating.
- Carefully place your okra in your sizzling oil, I usually use tongs to keep from scalding myself, fry your okra for at least five minutes. Voila!
© 2012 Mary