Self-reliance and sustainability in the 21st century.
We are harvesting okra like mad right now! When the okra plant is at its peak, pods can be harvested practically everyday because they set on and grow so quickly. I love fried okra, it is a farm favorite around here. Occasionally someone will mention that they don't like okra because it is slimy. Do not fear; fried okra doesn't have to be slimy. Try this iron skillet cooked, cornmeal-dredged fried okra.
Rinse okra well with water and set in colander to drip off excess water. Slice okra into ¼ inch pieces. If an okra pod is hard to cut, discard it. It is best to use young, tender pods for frying. In a bowl mix together cornmeal, salt and pepper. Dredge all of okra pieces with the cornmeal. Heat an iron skillet and add oil (whatever kind of oil you prefer for frying) to cover bottom of skillet. Use your hands or a slotted spoon to place all of the okra into the hot skillet without adding the leftover cornmeal. Fry at medium heat for a few minutes and turn with spatula. Cover and cook a few minutes more, then turn again with spatula. Continue cooking until most okra is a dark golden brown and tender. Watch with care, it can be easy to burn if not turned often enough. Lift cooked okra out with a spatula onto a paper towel lined bowl or platter.
A cornmeal mix or a seasoned cornmeal fish fry is also tasty to use for dredging the okra in. For a good country meal, try this with some fresh purple hull peas, sliced tomatoes, baked pork chops in gravy with mashed potatoes and blueberry muffins. Can you tell I'm hungry? Enjoy the fresh summer vegetables while it lasts!