inannajones managed to find some okra in a supermarket here today. It's fresh. What do we do with it? I know it's usually eaten fried, but I suspect there's more to it than just throwing it on the pan, right?
I slice it (about 1/2 inch pieces or a little smaller), coat it with corn meal (stir it up with the corn meal in a bowl, or shake it in a plastic bag) and then fry in about 1/2 inch of vegetable oil in a pan. Use a slotted spoon to transfer the okra to the pan and shake off the excess corn meal or you will get corn meal sludge in the bottom of the pan. Stir it up a bit so both sides get cooked. You can keep frying batches in the oil if you get the extra corn meal out; otherwise it will burn.
It fries pretty quickly, and how done is "done" is a matter of taste. fornorald likes it almost burned, while I like it less cooked, just brown with some green showing.
Let it drain on paper towels.
If you want to boil it, only boil whole pods that are finger-length or less; otherwise they will be too tough.
Okra is also good sliced in vegetable soup; it thickens the broth a little, which is part of why it's in gumbo.
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It fries pretty quickly, and how done is "done" is a matter of taste.
Let it drain on paper towels.
If you want to boil it, only boil whole pods that are finger-length or less; otherwise they will be too tough.
Okra is also good sliced in vegetable soup; it thickens the broth a little, which is part of why it's in gumbo.