Food Art?

Fried Okra at it's Best

Who doesn't love Fried Okra.  Well I'm sure there are some that don't or even worse, those who have never tried it. Naturally there is more than one way to fry okra depending on your taste and how much trouble you want to go to.  Most are familiar with the fried batter version with soaking in buttermilk then dipping in mixture of flour, cornmeal and seasonings.  But if you want less mess and maybe a little  healthier, this is a great way to go. I also highly recommend this cookbook if you have any interest in Southern Cooking.


Cornmeal-Crusted Okra
barely adapted from Bon Appetit, Y'all, by Virginia Willis

6 Tbs canola or peanut oil 
2 lbs okra, sliced into 1/2-inch pieces, stems and tips discarded
kosher salt and freshly ground black pepper
1/2 cup fine yellow cornmeal
In a large skillet (preferably nonstick), heat 3 tablespoons of the oil over medium-high heat.  Add the okra, stir to coat, and cover.  Reduce the heat to medium and cook, stirring frequently, until the okra is bright green, 10-12 minutes.  

Season generously with salt and pepper, then sprinkle the cornmeal over the okra.  Stir to coat, and drizzle the remaining 3 tablespoons of oil over the top. Continue cooking, stirring frequently, until the okra is tender, browned, and crispy, 5-10 minutes.  Taste and season with more salt and pepper if necessary.  Serve immediately.