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. says

    Totally totally crazy about fried okra! Fry up some chopped onions and peppers in olive oil. Dip sliced okra in egg and dredge in cornmeal and fry with o and p. Apply hot sauce liberally…ohhhhh. Love, Lucy

  2. says

    I was born and raised in Oregon and okra was not something we ate growing up. In fact, I never had it until I met my husband who is from Oklahoma. My husband and in-laws love it and cook it all kinds of ways. I think fried is the best way to eat it and yours looks great.

  3. says

    This looks delicious. I picked some up recently and was so confounded what to do with it that by the time I figured something out it had gone bad. Lol. Next time I’m stuck for inspiration I am heading over here. This is amazing.

  4. says

    You should have said something! I would have overnighted some to you. I had okra growing out of control here this summer! I grew up eating fried okra but have never had it with a bread crumb crust. Our family recipe uses buttermilk and cornmeal, it’s a southern thing. Bet it was good!

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