Worth the Wait {Recipe: Fried Okra}

Fried OkraIt seems kind of odd to crave okra, doesn’t it? When I received the Deliciously Organic cookbook last year I tried recipe after recipe, truly enjoying each one. However, there was one recipe I kept wanting to try and that was Carrie’s Fried Okra. The problem was, apparently the window for fresh okra in Kansas is very tiny. Every time I’d go to the store, I would ask about okra, and every time I was told that it wasn’t the right time of year for it.

Finally… finally today, a little less than a year later, I was able to buy okra at our grocery store! I scooped up my okra and came straight home and made fried okra.

It has been years since I’ve had fried okra, and although I would have loved to have it time and time again before today, it was definitley worth the wait.

I adapted Carrie’s recipe to what I had on hand, but I am certain her recipe is phenomenal, like all the other recipes in her cookbook.

Are you an okra fan? If so, what is your favorite way to cook okra?

If you have yet to pick up Deliciously Organic cookbook, I highly recommend you do so. The recipes I have tried have all been big hits, and the photography by Helene Dujardin is simply stunning.

raw okra

Recipe: Fried Okra {adapted and inspired by Deliciously Organic}

  • 4 cups fresh okra, cut into 1/2-inch rounds, ends discarded
  • 2 tablespoons fresh garlic, minced
  • 1/2 cup bread crumbs
  • 2 teaspoons sea salt
  • 4 tablespoons olive oil
  1. Toss okra, garlic, bread crumbs and salt together in a large bowl.
  2. Heat a cast iron skillet over medium heat for 3 minutes.
  3. Add olive oil to the pan, swirling to coat.
  4. Pour okra mixture into skillet and stir every few minutes for about 30 minutes, until golden brown.

(Note… Carrie’s recipe calls for a medium yellow onion, ground cornmeal and coconut oil in place of the garlic, bread crumbs and olive oil)

 




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Comments

  1. Pat Wogan says

    Remember when Mr. Kelly would bring okra to church to share, but he believed you should let it grow until it was REALLY big, because to harvest it when it was small was wasteful? The only problem was that then it was too tough to eat.

  2. says

    I love it, I love it! I am not from the south, but I think I must have been in another life. I adore fried okra. I, too, waited and waited, and I scooped them up a week ago at the market. Now I need to see if I can’t find more because I want this.

  3. Judith B. says

    Being from the South, okra was a constant on our menu…stewed with onions and fresh tomatoes, or everyone’s favorite, fried. I haven’t tried it yet, but one recipe called for fine crushed saltine crackers to dredge the okra in before frying (instead of the normal cornmeal). It’s getting harder and harder to find fresh okra…but I did see some frozen breaded okra in the frozen food section at grocery store – probably not as good as fresh, but might do.

  4. Robi says

    I would not have thought your window of opportunity for okra was that short. You might try your farmer’s markets. I live in the country in TN no I am not a hill billy, but when you grow okra it will produce as long as you keep it cut. A secret my mother-in-law told me if you put a little buttermilk, cream, or can milk
    on your okra before you toss it in corn meal it will cling better.

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