|Okra pods should be about 4"|
I was at Findlay Market on my usual Tuesday peruse of the fresh veggies and I saw a little quart of okra; my eyes and memories just lit up. I could see myself as a kid popping the deliciously, crispy fried bites into my mouth and my mom smiling as I ate my "veggies". I grew up in the south west so fried treats always seemed to creep into meals. I remembered bowls of gumbo and stew that had cooked all day and thickened with the okra. I honestly could almost smell the oil frying and the soup…I was a bit blinded by the okra and ended up buying it all along with some terrible sweet corn from this vendor. But the horrible corn is another story…
So can I really make fried okra? How do you fry something? Do I need to buy a fryer? What kind of batter do you use? Is this going to be hard, cause if it is I am out!? Oh goodness the questions that came to mind, there were too many to count. So I did what every good American does these days and I scoured the internet in search of recipes and someone that knew what they were doing! I learned that Okra is a very good source of fiber and protein, two things everyone needs and made me want to eat more. Food Network of course returns 35 different recipes and all the knowledge you could ever want, but for some reason a link from Google caught my eye…CrazyAuntPurl.com! And by goodness if her charm and "craziness" didn't win me over it was her easy step by step instructions with pictures of how to fry okra that did the trick. So I grabbed her recipe, gave it some tweaks and went for it. This is how I spent my evening:
Extras: Always salt and pepper your frying batter (the cornmeal) and taste it, a trick my mom taught me. I added some cayenne pepper to the batter as well to give it a kick!
|Shake an Bake Okra|