Next, add in the bacon grease and let it melt. Let the pan get hot, then add enough oil to coat the bottom of the pan. The tip end would be soft enough to eat if you prefer to keep it on, but the end that was attached to the plant is too hard to be of any use. With both ends removed and discarded, slice the pods into slices about 1 inch long. It’s not really going to make a difference with this recipe because we’re going to cut the okra pod into slices anyway. If you were planning to cook the pod whole, cutting it at this point would help cut back on some of the “slimy” part by keeping the end closed. It’s a good habit to cut off the end that was attached to the plant by cutting just below the crown. Next, use a paring knife to cut off both ends. Place the washed okra between a couple of sheets of paper towel and pat it dry. You can either wash the okra under some cold running water, or just take a damp paper towel and wipe each pod to remove any dirt. Pan Fried Okra, without breading: You’ll need these ingredients. Ready to give our Pan Fried Okra a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking. And, if you’re worried about that stuff that turns some folks off of okra, you know, the “slimy” part, then have no fear, this turned out to hardly have any of that at all. I do think you’ll enjoy it if you decide to give it a try.
Of course, this is much easier, and I like things that way too. We’ll just have to save that one for another time. Probably like you, I’m more accustomed to having fried okra with a good coating of breading on it. Joyce told me that she use to use a cornmeal breading on her fried okra, but in the last few years, she would just slice it and toss it in a pan with a bit of hot oil. I think her nephew has been keeping her in good supply, so she wanted to share the bounty. Joyce sent me a small bag of okra recently after she heard me say I hadn’t had the chance to get any thus far this year.
Like me, getting in the kitchen for Joyce isn’t as easy as it use to be. She later had a restaurant of her own, and worked her last public work at an old country store. In her younger years, Joyce grew up on a farm. Once we get started talking about cooking, we might both get carried away. This version is courtesy of a very dear and older friend that I have been known to spend hours talking on the phone with. And, we’re doing it a bit differently than what most folks would call fried okra, because we’re not using any breading to make it. We’re using okra fresh out of the garden for this recipe. Easy to follow, step-by-step, photo illustrated instructions with printable recipe. Serve and enjoy the awesomeness.Fried Okra is even easier without the breading, and tastes just as good. Remove from heat and let rest for 2-3 minutes. Sauté okra for 10-12 minutes, stirring occasionally to brown evenly. Heat oil in a small sauté pan over medium heat. In a medium bowl, toss okra with salt and pepper. Wash okra pods and cut off both the stem and the tip. Make it yours, and okra may just make it onto your favorites list as well. My mom likes to fork it up with bright red tomatoes, I eat it more like popcorn. The “fried okra” I grew up with, and the one I prepare most frequently, is simply seasoned with salt and pepper, lightly tossed with a bit of cornmeal, and sautéed in a tablespoon or two of oil.įresh and green but with a rich earthy flavor and a satisfying crunch, this dish makes an awesome side and an even better late night snack. I could barely taste the okra through the golden-fried crust. The first time I ordered fried okra from a restaurant, I was perplexed by the batter-encased morsels that tumbled onto my plate. But this method is, by far, my favorite way to prepare this bizarre little vegetable. Possibly you’ve had fried okra at a barbecue place, or maybe pickled, maybe even sliced up in gumbo.Īnd I’ve tried those. Every season, I look forward to these weird little pods more than almost any other produce, and baskets of them have been overflowing at the market since the middle of June.Īnd since I’m a grown up (ha) and can buy whatever food I want thank you very much, I eat okra at least a couple of times a week.īut, though I grew up eating lots okra as summer waned, I know it is probably not a staple vegetable for many of you. Okra is everywhere here at the peak heat of southern summer. That is soooo not the case in North Carolina. Shopping for school clothes, first days of school, and a nip in the rapidly cooling autumn air. Easy!, Side Dishes, Summer, Vegetables 3 CommentsĪs a kid, okra fresh from my grandparents’ garden heralded the end of summer.
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