Recipe Highlight: Embracing Okra with Southern Fried Okra

Fried, roasted, or boiled, there's no wrong way to enjoy this hot-weather crop. Okra can be divisive for its slimy texture. It contains mucilage, which is a naturally occurring substance that acts as a thickener for stews or gumbos, of course. While some are off-put by this, others find its unique texture perfect for roasting or frying. Quick roasting and dry heat can help minimize the sliminess.  It also has a peach-like fuzz on the exterior and a mild, somewhat grassy taste. Okra is commonly used in soups, canning, frying, roasting, or boiling.
 

No matter which way you choose to prepare it, okra will need to be rinsed and patted dry before cutting or slicing. Depending on which cooking method you intend to use, okra can be cut into rounds, sliced lengthwise, or cut diagonally. If you're planning to cook your okra on low heat, like for gumbo, you can also soak it in vinegar before cooking to help reduce the slime.  For okra that is crisp and crunchy, try roasting, frying or grilling to help minimize the slimy texture and bring out the grassy flavor of okra. If you're looking for melt-in-your-mouth okra that doubles as a thickening agent, try cooking it low and slow in a stew. Looking to get the best of both worlds? Sauteed okra still gives you that moist and tender texture but with just a hint of crispness. 

Southern Fried Okra

Anyone who thinks they don’t like okra will be won over by this classic Southern dish.  Sliced okra is covered with cornmeal then pan-fried in hot oil until golden brown and crisp.  The fried okra slices are chewy and crunchy – almost like good French fries. 
 


1 lb. okra, stems removed, cut into ½-inch pieces

1 cup flour

1 cup cornmeal

Salt and pepper

5 eggs, beaten

1 cup vegetable oil for frying
 


Heat cooking oil in a frying pan over medium heat. Mix flour and cornmeal together. Season with salt and pepper, to taste. Dredge okra in beaten eggs, then dredge in flour-cornmeal mixture. Place okra in heated oil and fry until golden brown. Stir occasionally so all sides are browned. Drain on a paper towel. Serve with your favorite dipping sauce.

--contributed by Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com