Fried Okra
If you want your kid to like okra, fry it. That’s a no-brainer. Who can resist, crispy, crunchy okra? My hope is that by exposing Neko to fried okra at a young age, she’ll be more likely to enjoy okra in other delicious forms later in life. Because roasted okra is just as delicious as fried. As is tender young okra stewed with end-of-summer tomatoes.
It’s okra season right now, and I think Eric would revolt if I didn’t fry okra at least once during the summer. It’s not a tricky dish to make, just hot and messy. The kind that leaves you sweaty and your stove top covered with a spattering of grease.
But it is so worth the sweat and grease. Especially if you end up creating a little life-long okra lover.
Fried Okra
1 lb. fresh okra, washed and sliced into rounds, stems discareded
3 c. canola oil for frying
¼ cup cornmeal
½ cup all-purpose flour
½ cup milk or buttermilk
salt
pepper
Heat your oil in a deep, wide skillet over medium heat until it reaches 350 degrees.
Soak your sliced okra in the milk or buttermilk while the oil heats.
In a pie pan, toss together the cornmeal, flour and salt and pepper.
Use a slotted spoon to move the okra from the milk to the cornmeal mixture. Toss to coat the okra with cornmeal.
Transfer the okra to the hot oil, frying in batches if necessary. When the okra is golden, after about 5 minutes, use a slotted spoon to strain the fried okra to paper-towel-lined baking sheets. Sprinkle with salt and serve.