Fried Okra

August 28, 2007


If you want to deep-fat fry okra, go for it. I prefer to sauté it. This way, it’s crunchy, not at all greasy. Even the extra cornmeal is crunchy and wonderful. Be generous with the salt and pepper and hope for leftovers. Tomorrow, we’re putting Fried Okra in a salad. SAM

4 tablespoons stone-ground cornmeal
1 tablespoon all-purpose flour
Sea salt and freshly ground pepper to taste
1 pound fresh okra, trimmed and sliced in 1/4-inch pieces
2 to 3 tablespoons olive oil

In a 1-quart plastic zip bag, combine the cornmeal, flour, salt, and pepper. Add the okra, seal the top, and shake until the okra is coated. In a large, heavy skillet, preferably iron, over medium-high heat, heat the oil until a pinch of cornmeal bubbles furiously. Add the okra and sauté, turning frequently with a wide spatula, until crisp and brown, about 15 minutes. Serve as a side dish or in salads (recipe tomorrow).
Makes 4 servings.