I never gave okra much, well any, thought before Jason. It just seemed so slimy and icky. After giving it a good faith try, though, I've determined that while it is definitely slimy, done right, it is not icky at all. Jason normally prepares okra when we have it, but after careful observation, I decided to try my hand at it in hopes of impressing my teacher. I addition to the salt and pepper he normally uses, I added some extra spices to give it a little more depth. It was an excellent snack before dinner!
Fried Okra
Kelley Gondring
Trim tops and bottoms of:
10-12 medium pieces of okra
Slice into 1/4 inch discs.
In a medium bowl, combine:
1 egg
2-3 tablespoons milk
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons white pepper
2 teaspoons oregano
2 teaspoons thyme
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
In a plastic bag, evenly combine:
1/3 cup flour
2/3 cup cornmeal
Place sliced okra in bowl with egg/milk mixture. Coat evenly and let sit for 5 minutes. Transfer okra to the bag of flour. Close bag tightly and shake to evenly coat the okra. Let sit for a minute or two and then shake again.
In a large skillet, heat on medium:
1/2-3/4 cup olive oil
When oil is hot, add okra in batches so that none of the slices of okra overlap. Fry 7-10, flipping after about 4 minutes.
Serve hot.
Eat up!
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