COOKING WITH THE SNAP: Fried Okra
Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email firstname.lastname@example.org with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.
Small, tender okra pods – Approximately 20 pods
1 Egg, beaten
2/3 Cup cornmeal
2/3 Cup all-purpose flour
Vegetable oil – approximately 1/2 cup
Salt and Pepper to taste
Rinse okra pods under cool water. Drain well. Cut okra into small pieces, discarding stems. You can pat okra dry with a paper towel after cutting.
Toss okra in beaten egg. In a plastic zipper type bag, place cornmeal, flour and salt and pepper and toss to mix. Place okra coated in beaten egg in flour/cornmeal mixture and toss to coat. Remove okra from zipper bag with slotted spoon.
Heat vegetable oil on medium-high heat. We use our black skillet on the grill to avoid heating the kitchen.
When oil is heated, carefully place okra in skillet. Toss throughout the cooking process. When it begins to brown, turn heat down to medium.
Cooking time for okra is approximately 10-15 minutes. Remove from skillet and place in casserole dish lined with paper towels to absorb extra oil. Enjoy.
From the Kitchen of Lori Ivey
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