Please note that this post contains affiliate links and any sales made through such links will reward MageeNews.com a small commission – at no extra cost to you.
As summer comes to an end, so do fresh vegetables like okra.This little pod loves the heat and the humidity, so it’s the perfect vegetable for the Deep South. Okra originated in Africa and was actually eaten by ancient Egyptians!
No gumbo is complete without okra, which is used for taste and as a thickener. The name “Gumbo” is derived from the African word for okra.
My “Mamaw” always put okra in her peas, so I never ate them because they had something slimy in them! I still think boiled okra is slimy and gross, but I learned to love Fried Okra.
My other grandmother “Mom”,would cut fresh okra,cornmeal it and quick fry in a black iron skillet. With one bite,I was hooked!!! Devin used to ask for that “Fried Green Vegetable”. I later learned to enjoy pickled okra, especially with salads.
Take a chance and try unknown foods has become by motto! This “picky eater” will try just about any food unless it’s moving!!
Enjoy my Fried Okra recipe and always “Cook from the Heart”!
Mom’s Fried Okra(or Okree as she called it)
Black iron skillet with about 2 inches oil
Fresh okra, stems and ends cut off, cut in about 1/2 inch rounds
3/4 cup cornmeal
1 tablespoon flour
Salt and pepper to taste
Directions-
Heat the oil to medium high
Rinse okra
Mix dry ingredients in a ziplock bag.
Add okra and and shake to cover well.
Shake off excess coating and slowly add to heated oil.
Cook both sides until browned, about 3 minutes on each side.
Drain on paper towels.
Melinda Hart
Sassi Southern Catering
601-382-6079
