Maybe okra is not your thing. (I like it, especially pickled. My sister Britni and I would go through those big jars from Sam's of pickled okra as kids like it was going out of style.) Even if all the varieties of okra are not what you like, this fried okra is delicious.
It might be the best fried okra I have ever had.
You know what I like it? It does not have that breading that totally separates from the okra. If something is heavily breaded, I will just remove the breading and not eat it. This fried okra is lightly breaded.
It also has a slight kick to it, which is always a plus.
Ingredients:
2 lbs. fresh okra pods
vegetable oil
1/2 c. yellow cornmeal
1/4 c. all purpose flour
1/2 c. kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
pinch of cayenne pepper
kosher salt to taste
Instructions:
1. Wash the okra well and drain. Cut off the tips and stem ends. Slice the okra crosswise into 1/2 inch slices.
2. In a Dutch oven, heat 2 inches of oil over medium-high heat to 350 degrees.
3. While the oil heats, combine the cornmeal, flour, salt, pepper, garlic powder, and cayenne pepper in a wide, shallow bowl. Roll the damp okra slices into the cornmeal mixture to coat. Carefully drop the okra into the hot oil and cook until golden brown, about 1 1/2 to 2 minutes on each side. Remove with a slotted spoon to a paper towel-lined plate to drain. Season lightly with salt, if desired.
serves 6
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