Guest guest Posted December 8, 2001 Report Share Posted December 8, 2001 * Exported from MasterCook * Fried Whole Okra Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler Serving Size : 4 Preparation Time :0:00 Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 dozen young okra pods, each no longer -- than 2 inches 2 eggs Vegetable oil, for frying 1 cup cornmeal or fine cracker crumbs Salt and pepper in a peppermill Bring a large kettle of salted water to a boil over high heat. Rinse the okra pods, drain, and drop them into the boiling water. Let the water come back to a boil and cook for 2 minutes; the okra should still be crisp and bright green. Drain immediately and refresh it under cold running water. Fit a wire cooling rack into a cookie sheet that is slightly larger than the rack. Put it in the upper third of the oven and preheat the oven to 150 degrees F. Break the eggs into a shallow, wide bowl, such as a soup plate, and beat them well. Put enough fat into a heavy iron skillet or a deep, nonstick pan to come up the sides by ½ inch and turn on the fire to medium high. Spread the cornmeal or cracker crumbs out on a large plate of piece of waxed paper and put it, with the bowl of beaten eggs, right beside the skillet. When the fat is very hot (about 375 degrees F), dip the okra pods in the beaten eggs tossing until each is coated. Then lift out each pod one at a time, holding it over the bowl to allow the excess egg to flow back into the bowl. Quickly roll the okra in the cornmeal or crumbs, making sure that each piece is thoroughly coated. Shake off the excess and slop the pods into the fat. Fry the okra quickly until golden on all sides, about 3 to 5 minutes. Drain well on absorbent paper and transfer to the wire rack in the oven. Repeat until all the okra is cooked. Sprinkle liberally with salt and a few grindings of black pepper, and serve at once. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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