mammy’s fried okra.

Matt and I went to visit Mammy a couple weeks ago, and in true Eloise Form, we “didn’t have much for supper.” Lest you actually believe her, we had fried pork chops, butterbeans and field peas, stewed okra, zucchini, corn, marinated cucumbers, sliced tomatoes, rolls… and fried okra. All of it was it delicious but that okra. Man, we are still talking about that okra. It was crunchy and salty and perfect.

Fortunately for all of us, Mammy showed me how to make it. It is so easy that you won’t believe it.


Matt and I had ourselves a country feast last night — grilled bbq chicken with okra and butterbeans over rice. I had an extra handful of okra, and decided to give Mammy’s tried and true method a go. Would you believe this is the first time I’ve ever fried anything? Fortunately, my husband is the Country Cooking King, so I was in good hands.

(Warning: this is one of those “use what you need” recipes. You are always going to want to buy more okra than you think you will need – this stuff is addictive.)

Mammy’s Fried Okra.

a mess of okra, tops removed and chopped
salt and pepper
cornmeal
vegetable oil

Combine okra in a bowl with salt, pepper and let sit 30 minutes to an hour.

Heat enough vegetable oil to cover your skillet until it’s hot. (a scant splash of water should sizzle good. Be careful it doesn’t pop all over you.) While your oil is heating, toss okra with cornmeal to coat.

Once oil is ready, carefully add okra and let it fry, stirring somewhat frequently, until it’s all golden brown.

Remove okra to a paper-towel lined plate and sprinkle with salt immediately. Allow to cool a bit before devouring.

Y’all, I really was shocked at how easy it was. Try it this weekend!

Got my Duke’s mayo packed for Tina,
jcristg

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4 thoughts on “mammy’s fried okra.

  1. So excited to try this! I’ve had so much problems with okra – and that’s just using frozen okra that’s already coated….I hope this works out okay. I’ve never tried it from scratch – thanks for sharing!

  2. Pingback: crock pot pulled pork tenderloin. « The Dough Will Rise Again

  3. Pingback: pecan chicken with bourbon maple cream sauce. | The Dough Will Rise Again

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