CMAC Posted August 14, 2008 Posted August 14, 2008 Okay, this probably does not quality by definition as a recipe, but never the less it was a good idea based on the ingredients I had at the time. Fresh Okra cut from the garden, cut up into little slices (wheels), one egg, small amount of milk, wisk in bowl. Using Uncle Bucks Beer Batter, lightly seasoned fish batter, dredged okra real good and let sit while oil gets hot. Cook till golden brown. Lightly salt and pepper. Unbelievable. This batter was perfect. Lamberts would be proud (not that their fried okra is anything special). Just thought I would share this simple techinque.
rps Posted August 14, 2008 Posted August 14, 2008 Good improv. I always have buttermilk in the fridge, and that's what I use to bind the meal/flour/mix to the okra.
Terry Beeson Posted August 14, 2008 Posted August 14, 2008 ...(not that their fried okra is anything special)... BLASPHEMIST!!!!!!!!! BAN HIM, PHIL... BAN HIM!!!! (Just kiddin' CMAC... kind of... ) That does sound good. For a different twist on okra, cut up okra, potatoes, squash, tomatoes, zucchini, and onion, dredge in cornmeal and flour, and fry in a iron skillet. Add some corn off the cob if you like... OK, CMAC... now you've done it... Thinkin' 'bout fried okra always makes me cry... TIGHT LINES, YA'LL "There he stands, draped in more equipment than a telephone lineman, trying to outwit an organism with a brain no bigger than a breadcrumb, and getting licked in the process." - Paul O’Neil
bigredbirdfan Posted August 14, 2008 Posted August 14, 2008 Can't go wrong with corn meal dusted fresh cut okra fried in a cast iron skillet and bacon grease.
Members bowfin47 Posted August 30, 2011 Members Posted August 30, 2011 Can't go wrong with corn meal dusted fresh cut okra fried in a cast iron skillet and bacon grease. BINGO!! That's how this boy was raised!
Wayne SW/MO Posted August 30, 2011 Posted August 30, 2011 BINGO!! That's how this boy was raised! X2 Today's release is tomorrows gift to another fisherman.
jdmidwest Posted August 31, 2011 Posted August 31, 2011 Not this year around here, have not been able to pick more than 3 pieces a week due to this dry weather. The only okra I have eaten has been on a buffet. "Life has become immeasurably better since I have been forced to stop taking it seriously." — Hunter S. Thompson
3wt Posted September 7, 2011 Posted September 7, 2011 Buttermilk is the real key for fried stuff. Buttermilk first, then seasoned 2-1 flour to cornmeal. Other important part is knowing your oil temperature. 350, and do batches small enough not to drop the temp too far - cast iron helps with this. But if you ever wondered how to get batter to stick and to end up like it does at restaraunsts, try those little tricks. Okra's the only thing loving the heat and dryness for me this year. Only trick has been catching it before it's 10" long.
Wayne SW/MO Posted September 7, 2011 Posted September 7, 2011 But if you ever wondered how to get batter to stick and to end up like it does at restaraunsts, try those little tricks. The trick I know is to dip it in flour first, than the batter. The flour will "glue" the batter to it. Personally I just like cornmeal with the aforementioned flour added. Today's release is tomorrows gift to another fisherman.
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