How to Fry Fresh Okra
posted September 13, 2009 - 2:47pmFried fresh okra is primarily a southern dish that has been on the tables of just about every family from the south. After years of trying to perfect this technique the way my mother and grandmother fried okra, I have finally got it right. Its not just a matter of the right ingredients or the right temperature. It has a lot to do with attitude too. In order to cook southern things, you need to think southern.
Article: http://www.ehow.com/how_5252798_fry-fresh-okra.htm...
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Comments
Okra is lip-smacking good!
Read the article there, but I'm not a member so didn't try to comment. Usually we have to be members to add our two cents worth. I love fried okra, and I love it stewed or boiled as well. My Mother always cut the stalk end off and deleted it from the bunch to be cooked. It makes the ones being boiled a little less slimy--not much but a little and maybe a little less strong. She also used flour and cornmeal mixed not pure cornmeal--it sticks to the okra somewhat better. Just a thought--I don't know if you have ever tried it that way, but I prefer it that way myself over all cornmeal.
Johnny Yuma
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