Fried Okra

Fried okra is a staple around our house this time of year. Whenever any other crop fails, the okra seems to keep on going. One year the plants were taller than me (literally!) when they're usually only about two to three feet high. It made all summer and into the fall. We figured the first frost would be the end of the okra. Nope. We finally threatened my father to not bring any more okra in. We ate okra two meals a day for way too many months. Of course, our taste buds were primed and ready the next year when the okra crop started coming in.

I know some folks boil okra. Some use it in soups. In my world, which is Deep South, it is fried. You were surprised, right? You'll find it easy to do.

Fried Okra

okra
salt
all-purpose flour
cooking oil

Wash the okra. Cut off the ends. Then chop the okra pods into 1/4 inch-thick pieces.

Lightly salt the okra. Mix with just enough flour to coat the okra.

Heat a small amount of grease in a skillet. Of course, we use a cast iron skillet but I suppose any skillet will do. Use a medium to medium-high heat.

Place okra in the skillet, stir, then cover. Stir often. Cooking time varies depending on how much okra you have. Okra should be light brown and green, not burnt! If you're not sure what done okra looks like, just spoon out a little, let it cool and taste it. Then you'll know.

Place a paper towel on a platter. When the okra is done, spoon it onto the paper towel. That helps soak up some of the grease. The remainder of the grease goes into your mouth and directly onto your thighs. Just kidding!

See. That wasn't so hard. I guess it means you're now a Southern cook!