Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, June 7, 2011

Fried Okra

Even though Okra is not quite ready to be picked in NC, a trip to the farmer's market this morning showed me different... until i asked where were they from and the nice couple smiled and said Georgia... now that explains...
Okra has always been one of those vegetables that i grew up not very appreciative of. My mom and one of my sisters loved stewed okra, and that was how it was served in my house... i never liked the looks of it, so slimy ... until one day in NY i was introduced to fried okra... and i fell in love with it... and now i can really eat okra in any way possible!

1 lb of okra (the smallest, the better!), cut tops off and slice into 1" slices.

1/2 cup of cornmeal
1/2 cup of breadcrumbs
salt and pepper
2 eggs beaten
olive oil

Beat eggs well in a large bowl.

In a large plate, mix cornmeal and bread crumbs and season with salt and pepper. Drop pieces of okra inside of egg bowl, coating them well. Then transfer them to the cornmeal mixture, coating them well.

Heat 3 tablespoons of olive oil in a large frying pan. You might need to work in batches, so the okra cooks evenly.

Cook for about 2 minutes and then with a slotted spoon turn them to the other side. If cooking a second batch put more oil in frying pan. Serve hot.