Ping: Troutman... Re: Frying Okra

Lawn Ranger

Troutman:

Make sure you use a Stone Ground Cornmeal. It's much coarser than regular meal. I simple slice my okra and put in a gallon ziplock bag and toss in the meal. I don't deep fry it, but the grease should be hot so the okra doesn't just become a sponge.

BTW, I often use frozen sliced okra, also. It will have a greater amount of meal stuck to it because of the moisture from freezing. For what it's worth....it's just as good as fresh, as far as I'm concerned.

Hope this helps.

Mike

troutman

Mike:

Thanks for the quick reply. I'll keep looking for the stone ground corn meal. All I've found so far is the "medium grind", which is still like a slightly coarse flour.

I tried a buttermilk soak then coating in corn meal polenta on my last batch, frying it just like you pictured. Better, but still not what I'm looking for. Something more like yours is my goal. At least it is fun getting there, and I've now gotten my daughter interested because she's liking the results. Believe me, that is a miracle in itself.

Scott

Spring Chicken

I'm trying to stay away from fried foods but this got my attention. I grew up on fried okra, not the soft kind people serve these days, but real crunchy. I personally think that affect can only be achieved by frying in bacon grease or lard. But what do I know???

Anyway, now I'm want'n some fried okra. (Wonder if they serve it at our favorite Mexican restaurant that we visit every Wednesday night?)

You bad, but in a good way.

Spring "Fried Okra To Replace Popcorn - Pass It On" Chicken
Spring Texas USA