But now, back to our regularly scheduled programming.
O is for Okra. Okra is definitely a love it or hate it food; either you absolutely adore its unique taste or you can't stand it in any way. Luckily, our family loves it. I have always loved fried okra and pickled okra, but have only just recently tried it in sautes and casseroles.
Okra is a little green veggie that is shaped a bit like a pepper but with a different texture. The skin of the okra is soft, almost velvet-y, and it's filled with small white seeds. Okra is a good source of vitamin C and also provides vitamin A, iron, calcium, and fiber. (This site has lots of good okra info.)
We grow Clemson Spineless okra and, although we haven't picked any yet this year, the plants look very, very promising!
The biggest complaint about okra is that it is slimy. Rumor has it, the less you cut okra while preparing it, the less slimy it will be. That's why pickled okra is so good, because you pickle them whole. I slice the okra before frying it, but still don't notice the infamous slime. Trust me -- it's good stuff!
Fried Okra
- 1 pound fresh okra
- 2 eggs, beaten
- 4 to 6 dashes hot pepper sauce
- 1 cup cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon ground cayenne pepper
- oil for deep frying
- Wash okra and drain well; cut off ends and discard. Cut okra crosswise into 1/2-inch slices.
- In a bowl, combine beaten eggs and hot sauce; add okra and stir to coat all pieces well.
- In a shallow dish, combine cornmeal, salt and cayenne.
- Dip okra pieces into cornmeal mixture to coat well.
- Heat oil in the deep fryer to 375°.
- Fry okra in batches until browned, about 4 to 6 minutes for each batch.
- Drain on paper towels and serve immediately.
Oh, this is making me hungry. I think I'll wander out to the garden and double check those okra plants.
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