It’s been awhile since I posted a recipe. This is so easy it’s going to blow. Your. Mind.
Brace yourselves.
You need:
1 bag of frozen diced okra, straight from the freezer
canola oil
salt
That’s it.
In a large skillet, pour about 2 cups of canola oil and turn on medium high heat. When the oil is hot, GENTLY pour half the bag of okra into the pan. Let it cook stirring it every few minutes. You know that nasty slimy stuff that is in okra and sometimes makes you feel a little gaggy when you are eating breaded fried okra? There will be NONE of that. I swear.
Keep stirring the okra every few minutes until it is dark brown. Remove from oil with a slotted spoon and put on paper towels to drain. Salt generously. Pour the rest of the bag in the oil and repeat. There are NO WORDS to describe how good this is. Zeb said he didn’t like okra the first time I made it. Then he tasted it. And Sadie was like, “Slow down cowboy. That’s mine.”
We are not discussing calories, Paula Dean, or fat grams. So. There.
*If you are making a bunch you can put it on a cookie sheet after draining and place it in a 250 degree oven. It will stay warm and crisp.
I LOVE fried okra, even though I’m a Sunflower from the Sunflower State.
And I’ve taught all 5 of my Kansas kids to love it, too. I can’t wait to try this.
Omg. I’m going to make this for myself now that it is Birthday Week.
This is very similar to my fried okra recipe, except I use fresh, sliced okra and dredge it in cornmeal first. As in, I dump some cornmeal in a plastic bag and then put the okra in and shake it up. Or you could put the okra in first and then put the cornmeal in. Be sure to shake it well so that each piece gets coated. An don’t add anything else to the meal except maybe some salt. No coating with eggs first, no flour – nothing else. Then fry it jus like you described until its really crispy and all of the slime is gone.