Comments on: Fried Okra

By: jim Peterson

jim Peterson — Sun, 20 Sep 2009 16:06:12 +0000

Anyone who can’t stand paula dean is OK in my book.

By: Teri Pittman

Teri Pittman — Tue, 26 Dec 2006 19:53:05 +0000

I do the pan fried too, using cornmeal. FYI, I once had some deep fried spinach at an Indian restaurant. They used garbanzo bean flour. Wonderful but strange.

By: Keith

Keith — Tue, 26 Dec 2006 16:11:06 +0000

Frozen fried okra is terrible. It’s deep fried, which keeps in the slime, and doesn’t let the flesh of the okra pods cook. So what you get is fried batter with some warmed-up okra in the middle.

I grew up on pan-fried okra – batter it in cornmeal and fry it slow in a cast iron skillet with a 1/4″ of grease in the bottom – that’s how just about everything Southern is fried. Chicken, steak, squash, eggplant, tomatoes… everything. You batter it in cornmeal (salt and pepper to taste, some use plain flour or a mix of flour/cornmeal) after dipping in a mix of egg and milk, and put it into hot grease in a skillet and fry at a low temperature until it’s done.

Everything else southern is boiled, except desserts and pies, which are baked. To boil southern food, just cut the ingredients up if required, like greens, add a chunk of salt pork (fatback, if you’re from around here), salt and pepper to taste, and let simmer for a while.

A long while.

Southern food isn’t fast.

But it’s good.

By: Vicster

Vicster — Mon, 25 Dec 2006 07:22:44 +0000

The only time I ever threw up at the dinner table was when I was a child many, many years ago at grandma’s table. We had soup with okra and as soon as the slimy texture hit my tongue– out it went all over the table. Although your fried okra looks delicious I don’t think I could try a bite, ever of okra.

By: A

Sat, 23 Dec 2006 23:12:43 +0000

My friend made me taste this in america because he likes it. I actually had to spit it out.

By: Cheap Eats Editor

Cheap Eats Editor — Fri, 22 Dec 2006 17:05:00 +0000

icemn – slimy, spicy and sour – should be interesting…

latisha – I’ve been thinking of trying to use it to thicken gumbo next time I make a batch

marvo – actually, I used a scoop or two of shortening… I’m sure she would approve.

g – whoah, in shepherd’s pie? I made the rachel ray version of shepherd’s pie and it was pretty good. but i don’t think it called for okra!

peggasus – I will have to investigate this fried pickle phenomenon…

sylko – what do you roast it with, or is it just by itself?

budderocks – you know, I actually thought about this later. When I checked my supermarket they didn’t have any… do you remember what brand that the frozen okra was?

kiim – you should try some natto…

By: Kim

Kim — Thu, 21 Dec 2006 18:04:24 +0000

haha i’ve always been turned off by the sliminess too!