Monday, August 18, 2008
OKRA-YOU EITHER LOVE IT OR HATE IT
I love it fried up all crisp and brown. But this year I grew some for Billy to make his world famous gumbo. I am not a fan of gumbo, although I like everything that goes in it. I just don't like it mixed together. I prefer my shrimp, boiled with a good cocktail sauce or fried up in a nice sandwich with lettuce and tomato. I love crabs dipped in butter. Now, I know according to his brothers, his gumbo is really good. I'll take their word for it. I don't like the texture on my tongue. That is funny in a way, because I do like boiled okra in field peas with a big ole hunk of buttery cornbread.
My basil, if I don't get it out of there, is going to overtake my okra. We have been picking okra from just these few plants for a long while. It has been enough for his gumbo but I think next year, I will plant just a few more plants.
Here is a good recipe for Fried Okra..you can leave out the hot sauce but it won't be Southern fried. We use hot sauce in the South.
1 pound fresh okra
2 eggs, beaten
4 to 6 dashes hot pepper sauce
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon ground cayenne pepper
oil for deep frying
Wash okra and drain well. Now cut off ends and save them for your compost pile. Cut okra crosswise into 1/2-inch slices. In a bowl, combine beaten eggs and hot sauce. This is what I do, I like it. Add okra and stir to coat all pieces well. In a shallow dish, combine cornmeal, salt and cayenne. Dip okra pieces into cornmeal mixture to coat well.
Now Mama fried hers up in a big black iron skillet but I use a deep fryier. It's all good....
Heat oil in the deep fryer to 375°. Fry okra in batches until browned, about 4 to 6 minutes for each batch. Drain on paper towels and serve immediately.