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Started By
Message
Need help with frying fresh okra
Posted on 10/15/14 at 10:34 pm
Posted on 10/15/14 at 10:34 pm
Buddy's old lady picked a bunch in her garden. I've never fried fresh okra, just the pre breaded stuff in the frozen food aisle.
3
Posted on 10/15/14 at 10:57 pm to indytiger
I think you have to parboil it but im not sure.
Posted on 10/15/14 at 10:58 pm to indytiger
I'm assuming it's small, baby okra? One thing my grandma always did was to heat up a skillet, toss the fairly-thin sliced okra in cornmeal and fry it in almost a hash style. Letting it crisp up on the bottom and then flipping around a few times. Nothing like deep fried... but a much deeper flavor profile. You get those crunchy, nicely-browned bits.
Something akin to this:
Something akin to this:
This post was edited on 10/15/14 at 10:59 pm
Posted on 10/15/14 at 11:02 pm to OldHickory
Bookmarking...
Posted on 10/15/14 at 11:14 pm to OldHickory
That's how mine did it as well. I'd never eat it. Now I'd kill for it.
Posted on 10/15/14 at 11:20 pm to OldHickory
quote:
I'm assuming it's small, baby okra? One thing my grandma always did was to heat up a skillet, toss the fairly-thin sliced okra in cornmeal and fry it in almost a hash style. Letting it crisp up on the bottom and then flipping around a few times. Nothing like deep fried... but a much deeper flavor profile. You get those crunchy, nicely-browned bits.
that's what i'm talking about!
Posted on 10/15/14 at 11:23 pm to REG861
I'm drinking... so let me edit my remarks. Very important to throw a few TBS of oil in to that skillet.
Posted on 10/16/14 at 12:01 am to OldHickory
I want that now
Posted on 10/16/14 at 7:12 am to indytiger
Here's the method I grew up with and prefer. It produces well battered, crisp individual pieces of okra.
Cut the pods into 1/4 inch rounds. Soak in ice cold ice water while you heat 3 inches of oil to 350+.
Drain the okra and toss until well coated in corn meal seasoned with salt and pepper. Be sure and break apart pieces that are stuck together.
Fry in small batches until floating and golden. Drain on a wire rack.
Cut the pods into 1/4 inch rounds. Soak in ice cold ice water while you heat 3 inches of oil to 350+.
Drain the okra and toss until well coated in corn meal seasoned with salt and pepper. Be sure and break apart pieces that are stuck together.
Fry in small batches until floating and golden. Drain on a wire rack.
Posted on 10/16/14 at 7:16 am to OldHickory
quote:
I'm assuming it's small, baby okra? One thing my grandma always did was to heat up a skillet, toss the fairly-thin sliced okra in cornmeal and fry it in almost a hash style. Letting it crisp up on the bottom and then flipping around a few times. Nothing like deep fried... but a much deeper flavor profile. You get those crunchy, nicely-browned bits.
THIS! Thats how my Grandmother and Mom did it. You will never find anything as good in a restaurant. NEVER.
Posted on 10/16/14 at 8:41 am to OldHickory
This way - just like mom did it.
Posted on 10/16/14 at 8:45 am to MeridianDog
There was a good eats episode dedicated to Okra and that is basically how AB "fried" the okra. I froze some of the fresh okra I had left over from some other dishes and plan to try it out if they hold up well after defrosting.
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