Confession… I ate a lot of fried stuff growing up. I know, I know, it’s not good for you and all that. But I do love it so! Just about anything is better fried! Catfish, Snickers (yes Snickers) and even okra can be incredible. Most people that dislike okra are thinking of the slimy, stringy stuff in soup. Today we are talking about a lightly battered and pan fried okra that’s more like a snack than vegetable. Hard to resist!
My mom, better known as Memommy, makes the best fried okra I’ve had! ( Sorry Paula Deen) It’s true, her okra is light and crunchy and I swear I could eat it like popcorn. I tried for years to make my own, without much success. Either it was too greasy or all the breading would fall off in the cooking process. Memommy shared her secret with me this year and changed my okra forever. She soaks the cut up okra in milk for a few minutes before coating with corn meal . Brilliant!
During my weekly stop at our local fruit market, I spied some fresh okra and all that I could think of was Memommy’s fried okra. I will try my best to recreate her recipe. You (when I say you, I mean We) can do this!
Memommy’s Fried Okra
Salt and Pepper
- Wash okra and dry with paper towel
- Cut okra into 1/2 inch slices (discard the ends)
- Place okra in a bowl and add enough milk to cover
- Soak in milk for 10-15 minutes
- Drain the okra well, then lightly coat with corn meal
- Add about 1 inch of oil to skillet (a cast iron if you have one)
- Heat oil on medium to medium-high heat (the oil is ready if it starts bubble when you drop in a few corn meal pieces)
- Add a single layer of breaded okra to the oil and cook until lightly browned, flip to brown other side (turn down heat if starts browning too quickly)
- Remove and drain on paper towel
- Salt and pepper to taste
- Repeat until all okra cooked
Love you Memommy!