Deep Fried Okra

Planted in rows, the okra makes a beautiful hedge with light yellow/beige flowers. Okra is a warm weather crop and a staple in gumbos, but how do you get children to eat okra and like it?  It is slimy and it is not . . .is not!

Earlier this week I wrote about Sonny's Bar-B-Q place and as one of their sides, they served deep fried okra and it was delicious.

I don't have a deep fryer pan and I only cook with Canola oil and that is using it sparingly but I wanted to re-create the deep fried okra as we had at in Sonny's.

At this time, we get okra every other day to make a serving for my husband and myself.  To make the deep fried okra, I cut up the okra into small bite size pieces and set them aside while I make a flour mixture and an egg/milk mixture.

For the dry mixture, I grate a slice of dried bread and add it to white all purpose flour (and/or some cornmeal, tool).  For the wet mixture, I beat one egg with a little milk.

In my skillet, I add enough oil to cover the okra and let it heat up.  In the meantime, I dunk the okra in the egg/milk mixture and then in the plate with the flour mixture.  The oil is hot and I carefully add the okra into the oil.  It does not take but a few minutes for one side to brown and I turn over the okra with a spatula to brown on the other side.

When the okra is golden brown, I remove them and place them on a plate covered with paper towels to soak up excess oil.  The fried okra is served with a small bowl of ranch dressing for dunking.  Eat and enjoy.

Stay hydrated.

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