OKRA

[franmarz]

How to keep breading on when fried.

[mr_hat]

1. Plenty o' egg in the batter. Also, >

don't worry about what falls off -- you eat it anyway. Like crispy little unintended hush puppies.

[Carson]

2. I have no idea but

you're making me hungry just thinking about it.

I've personally never made fried okra, but my mother makes the best. I'll have to ask her.

[RubyDuby in GA]

3. Yummy

Throw some collard greens on that plate with a big ol' piece of fried chicken and you've got a damn fine meal.

I suggest frying in a shallow pan with really hot oil that doesn't cover the okra.

[Jo March]

4. Here's my mom's way

Soak the okra in milk. Then dip the okra in corn meal - not flour. Fry in a pan of hot oil that doesn't cover the okra. Don't flip it too often.

And I like the little bits of corn meal that fall off. It's a crunchy little treat!!

[Maddy McCall]

8. Yes. Corn meal, not flour...

and I use egg and milk to soak it.

[Jo March]

5. Also, okra isn't supposed to look perfect when done

In other words, it isn't really supposed do look like the stuff that you see in restaurants - all perfect and round. Real Southern style okra is supposed to look a bit rough and have some of the breading off of it.

[StClone]

6. Ah man your plucking my heart strings

Fried okra is a Friend of mine. But I have also found baked okra quite tasty. Coat okra slices with flour with lots of black pepper and some salt. Bake at 350 or so for 10 - 15 minutes on PAM coated cookie sheets.

If you have ever heard of Salsify (Oyster Plant) slice, bread and bake it mixed with the okra. It is one of my all time mixed veggie sides.

[The empressof all]

7. It's been my experience in general that

No matter what you are frying. The coating tends to stay on better if you put the breaded food in the fridge for an hour before you cook it. Then use hot oil.