Today is Fried Okra Day (6-25-09) ... bonus recipe!

goofygramma Thu Jun 25, 2009 4:41 am

Okra comes from a large plant thought to be of African origin. It grows in warm climates and is in the same family as hibiscus and cotton plants. It's a good source of Vitamin A and often used to thicken soups or stews. People who don't like the slick texture of okra might love it fried in cornmeal - a favorite dish in the South.

*Bonus Recipe*

Fried Okra

1 lb. fresh okra
1 large green tomato
1 medium onion
1 clove garlic
1 jalapeno pepper (optional)
2 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1 cup cornmeal
1/4 cup vegetable Oil

1. Cut off ends of okra and slice into 1/4" pieces. Chop up the tomato, onion, garlic and jalapeno pepper. In a large bowl, toss all the vegetables with a couple of forks to mix.
2. In a separate bowl, combine the eggs, milk, salt and pepper. Mix well by hand. Pour this mixture over the vegetables and toss to coat.
3. Gradually add the cornmeal. Continue tossing the vegetables until everything is evenly mixed - it will look like a gooey mess!
4. Heat the oil in a large skillet over medium heat until hot. Spoon the mixture evenly into the skillet. Reduce heat to low, cover and fry until the bottom is browned (about 10 to 15-minutes). Turn the mixture over and continue to fry uncovered for 5 to 8-minutes.
5. Cover a plate with paper towels. Dump the fried vegetables onto the paper towels to drain the excess oil. Serve hot.

ENJOY!