Fried Okra II

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Those of you who have been following Southern Bite for a little while know what a big ol’ softie I am – especially when it comes to my little boy.  Well, last week he started a new preschool and to say the least, it was traumatic.  But things are getting better and today was the first day that they got to go swimming at the new place.  We decked him out in his Elmo swimming trunks and swim shirt this morning (they go swimming first thing in the morning) and we be-bopped our way to school.  As we’re walking in, there wasn’t the usual “Daddy, I want to hold you.”  He just walked right in without any thought, walked into his classroom, turned to me and said, “Bye, Dad!”  Y’all I just about lost it.  Bye, Dad!???!?!?!  I quickly turned and walked out.  Part of me wanted to snatch that little thing up and firmly instruct him that my name was not “Dad” but “Daddy.”  I’m pretty sure I’m not ready for this.  This weekend he was taking his first trip down a slip n’ slide and eating his first homemade grape popsicle, next thing he’ll be wanting to borrow the car.  I keep telling myself that he’s only two, but he seems to be growing up so fast.  Everyday brings a new word, a new sentence, a new question.  Some afternoons he even looks different from when I dropped him off that morning.  The way time is flying, I’m afraid I’ll blink and he’ll be graduating from high school.

I’ll make it.  Y’all will just have to have patience with me while I whine.  Just get comfortable, I’m sure there’s more whining to come.

A little while back, I showed y’all a great easy fried okra recipe that yields nice bite-sized okra pieces perfect for popping in your mouth.  Then, I promised to show you my other hash-style method.  (A quick side note about the word “hash”:  Innocently, I posted a recipe a few months back for Heavenly Hash Brownies – a recipe that turns ordinary brownies into something reminiscent of the Heavenly Hash Eggs found at Easter time.  Well, apparently, the link to that recipe has ended up on some sites that are… well,… er, less than desirable.  THOSE OTHER “hash” brownies have a specific ingredient that you won’t ever find in my kitchen.  So, just to clarify… if you’re looking for brownies to do more that fill your belly, you won’t find them here.  Sorry for the confusion.)  Okay, back to the okra.  Well, here is the other method.  This is the way my Grandmother and Mom have always made okra.  And honestly, again, a cast iron skillet does it best.

Ingredients

  • 1lb okra (4 cups cut)
  • 1 tsp salt
  • 1/2 teaspoon pepper
  • 3/4 cup corn meal
  • 1/3 cup vegetable oil

 

 

Directions

  1. Wash and cut okra in about half inch pieces, discarding the tip and stem ends.  Then rinse cut okra under cool water.
  2. In a large bowl, add salt, pepper, and corn meal to damp okra.  Toss lightly to coat.
  3. Heat a cast iron skillet over medium heat and add vegetable oil.
  4. Once oil is heated, carefully add okra and remaining meal.  Stir frequently until the okra is browned and cooked through (about 20 minutes).  I also like to mash mine up a bit to get that hash-like consistency.

Fried Okra II

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Fried Okra II

Ingredients

  • 1lb okra (4 cups cut)
  • 1 tsp salt
  • 1/2 teaspoon pepper
  • 3/4 cup corn meal
  • 1/3 cup vegetable oil

Instructions

Wash and cut okra in about half inch pieces, discarding the tip and stem ends. Then rinse cut okra under cool water.

In a large bowl, add salt, pepper, and corn meal to damp okra. Toss lightly to coat.

Heat a cast iron skillet over medium heat and add vegetable oil.

Once oil is heated, carefully add okra and remaining meal. Stir frequently until the okra is browned and cooked through (about 20 minutes). I also like to mash mine up a bit to get that hash-like consistency.

http://southernbite.com/2011/05/31/fried-okra-ii/

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Comments

  1. I could eat fried okra like popcorn! Sitting on a couch, big bowl of okra, and just PIG OUT!!!

    And, time does fly…seems like yesterday Savannah had the blankie with the satin trim and would suck her thumb and rub that satin while she slept. In 13 days she will turn 13!!!!

    Glad y’all had a good holiday! ;)

  2. I just want to add 1 thing…This is almost..the same recipe I grew up eating in south Georgia except…we added 3 Tablespoons of flour to help hold it together a little better…We put the meal and flour in a brown paperbag and dropped the Okry in and shook it up and then dipped it out with a Large slotted spoon..
    I know..you spell it Okra..but you say it Okry…LOL
    One time I was in line at Morrison’s in Florida and I asked for a serving of Okry..the lady corrected me and said ” It’s Okra ” !! I asked her if she had ever grown it..she said No.. Well then , I said.. Give me some Okry… I grow it…cut it…and cook it…She laughed and served me… ; )
    We also would let it brown real good and then use a spautla to turn it over like an omelette..and then put it in a hot over for about 10 more mins..Love Okra cooked this way…Especially with Fresh cut off the cob Corn and Field Peas and Sliced Maters out of the garden…

    • Boy, I’m hungry now!

    • “We also would let it brown real good and then use a spautla to turn it over like an omelette..and then put it in a hot over for about 10 more mins..Love Okra cooked this way…Especially with Fresh cut off the cob Corn and Field Peas and Sliced Maters out of the garden…”

      OMG, make me homesick why don’t ya? I haven’t had field peas in years and apartment living makes it hard to grow my own fresh veggies. Try asking a Nebraska person at the farmer’s market for okra, field peas and peanuts, they look at you like you are speaking a foreign language. Guess I am, I speak Southern.

    • You are making my mouth water talking about that menu. Just add a fresh cut onion! Mmmmmmmmmmmmm……

    • Yes Melba, I grew up here in NC and my mother and father both fried okry fresh from the garden. Today I cook frozen okra from the super market and make a special coating with corn meal a little flour and several seasonings. My daughter just loves it
      and we never have any left over.

    • Oh my gawd…I am soooo hungry now! What time is supper ;P

  3. We have a 2 year old too so I know what you mean. New words come out of his mouth everyday. Words that we have never actually taught him just ones that we have heard us say. Its amazing. We will be an adult before I have time to blink.

  4. That should be HE will be an adult. Hopefully hubby and I are adults by now lol.

  5. Ohlawd….. Now i want fried Okra so bad!
    This is the only way to eat it…..

  6. Sarah Holcombe says:

    I love this blog entry for two reasons: 1. I love your stories about your little boy so much, ’cause I have two sons who aren’t little anymore. You always remind me of happy memories with them. 2. This is my favorite way to have okra! (Or as the old folks back in Alabama say, “Okrie.”) Sometimes when we’d cut the okra and there wasn’t enough to make a whole panful, Mama would dice up some green tomatoes so they were about the same size as a piece of okra and add them to the mix to fry. Now, I do it on purpose because I love the taste of them together so much.

    • Thanks, Sarah! You’re so sweet. I LOVE okra and green tomatoes too! It’s soo good. Funny you mentioned that, I’ve got a fried green tomatoes recipes coming soon!

      • Cook mine just like you do, but like to add a chopped green tomato or two and a couple of chopped jalpeno’s to mine. Especially if your mess of okra is not quite enough. delish

  7. This is the way I love to eat fried okra, just the way my Mama and Granny made it.

    And I know exactly what you mean…my “baby” is 17 and I just don’t know how that happened.

  8. Hi – I have never heard of putting green tomatoes with okra. My Mom used to fry potatoes with it to stretch it when there wasn’t quite enough. I love fried green tomatoes, so I’m gonna’ try doing it that way! My husband had never had okra until he joined my family, he loves it too. Fried okra and fresh tomatoes can’t be beat. I’m waiting for summer!

  9. I love to hear the stories you tell of your little boy. What memories you bring back to me of my own son at that age and he is now 46. Yes, time flies by so quickly, so enjoy this journey with him and don’t take for granted not even one moment of his precious little life while you are raising him. One day all of this will be a precious memory to you as you are seeing him grow up. They are so preicous the love they give, the things they say and do. But you are so lucky he is little right now and you can watch him grow every year for it will be something different and you will see he will make you proud to be his father year after year. Back to the okra, before I started reminisding, I tried the first recipe and loved it and can’t wait to try this one. I love okra, any way it is fixed.

  10. Take my word for you do blink and they are grown – My baby of 6 just turned 16 yesterday. (Although she thinks she is 26) and the baby boy will be 18 Oct 27th. Trust me in warning you some where around 15 to 23 they loose their mind – think we know nothing and have never lived. They come back to reality about 23 to 25. LOL Ours range from 33 to 16. Good luck and hold on tight to eevery memory you can – lots of pictures and diarys help. You will think you will never forget a certain event and years later you will say to yourself – what exacly was that – how was is he/she said that etc….

  11. If you are running short on your okra supply, you can also throw in some cut green onions to the mix!

  12. Winnie Mom says:

    We like Okra in our house. My husband likes some put in with his peas while they are cooking.
    He likes me to cook like his Momma did–a little olive oil and butter (she used bacon grease) in the pan then put the cut up Okra in and keep turning until lightly browned and not slimy adding salt & pepper to taste. That’s it. No flour or cornmeal.

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  1. [...] whine a little.  Last night, my child started calling me “Dad.”  Now, I’ve had another one of these moments, but this one seems a little different. I figured I’d be “Daddy” at least until [...]

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