My family is from the south; what can I say? I loves me some okra... Fried, of course. I have several quart bags of them in my freezer right now, enough for at least two meals. Or one more meal because I couldn't resist any longer.
The plants are actually quite pretty and produce a lot of pods. I should harvest every single day but I sometimes forget. I probably get 10 to 20 pods each day. The larger pods, like in the picture above, are too big and I have to throw them away, which is a total bummer. You'd think I'd know by now??!! I already have a couple of plants that are done, but a few that are still producing. Luckily, I have enough stashed in my freezer to make for my parents when they visit later in the fall.
I sliced those babies and turned them golden brown last Sunday night. Oh.My.Gosh. So good.
1 lb. +/- Okra, sliced into approx. 1/4 inch rounds, tossing stem end cut.
2 eggs, beaten
1 cup corn meal
2 T flour
Optional: dash-1/2 tsp. cayenne pepper, to taste. (I used about 1/4 tsp. and it wasn't quite enough.)
Oil/Crisco/bacon grease- I used enough vegetable oil to have about 1/4 inch the bottom of my pan. (Next time I'll use 1/2 bacon grease for the flavor.)
Slice all okra and set aside in a bowl. Pour oil into iron skillet and heat on med/low. (I have really hot burners. Yours may need to heat higher than this.) Mix dry ingredients in a flat bowl and set next to skillet. Beat eggs and pour over okra. Stir until well coated. Spoon into dry mix, stir to coat well. Use a slotted spoon to remove from dry mix and put straight into hot oil. Cook until well browned on all sides. Use slotted spoon to remove from oil, place on paper towels to drain. Do in batches until all okra is cooked.
Eat. And eat. And eat. Then feel like you've died and gone to heaven. Repeat until your arteries can't handle it any more.