Ya'll, it's really not that hard to make fried okra, and when you use a good oil like avocado oil, it's not bad for you at all.
BONUS: The day I made this okra, I had a small green tomato. I used the same recipe below for the Fried Green Tomatoes I made. Yum!
Ingredients
Okra, as many pods as you'd like
Avocado oil, we use Chosen Foods brand
Corn Meal (I'm currently making the switch to a more organic corn meal)
Salt and Pepper, to taste
Directions
1. Add avocado oil to your iron skillet and turn heat to medium.
2. While your oil is heating up, wash your okra and cut off both ends. Then cut into small discs.
3. In a bowl, mix cornmeal and salt and pepper, then coat your okra in the bowl.
4. By now your oil is ready. You want it to be hot before you add the okra. Not so hot that it's popping out, but hot enough that it looks different in the pan. Add okra in as flat a layer as possible, then don't touch it until they start to brown on the bottoms.
5. When both sides are golden brown, turn them out on a paper towel covered plate to drain.
NOTE: The main ingredient in fried okra is patience. Don't stir until you can see the sides starting to brown otherwise you will stir your coating off. As you see them starting to brown on the bottom, flip them over. Use a small spatula. You may even need to flip them one at a time. That's where patience comes in. If you feel like the ones in the middle are cooking faster than the ones on the sides, move the middle ones to the sides. If you are impatient and cook them too quickly the seeds will be tough. Be patient, then enjoy!
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