Southern Dinner
May 9th, 2007
Stumble it!
This meal kind of blew up on me. At first I was like, oh, we have some okra! I should make fried okra. Then, gee, wouldn’t mashed potatoes be nice with that? And then I had to make gravy, too. What about cornbread? That sounds nice! But, oh, I need more greens. I guess I need to make collards, as well!
See what I mean? Blew right up.
While not one of my healthier meals, it was downright delicious. The fried okra was really fun, especially because I had never had it before. It was quite easy to make, but boy did it fry for much longer than I expected! I thought it’d be done in 3-4 minutes, but I left it in for probably 10, maybe 15, and it was perfect that way.
Fried Okra
Serves 3-4 side dishes
3 Cups Chopped Okra, frozen or fresh (I used frozen)
1/2 Cup Old Fashioned Cornmeal
2 tsp Old Bay
2 tsp Soymilk
All Purpose Flour
Peanut Oil for frying (or other high heat oil)
Heat 1/4″ to 1/2″ oil in a large skillet, I used my cast-iron pan. Mix cornmeal and Old Bay together. Defrost or slice your okra (1/2″ pieces) and place in a large bowl. Toss with soymilk. The okra should get kind of sticky, but the you shouldn’t have a pool of soymilk at the bottom. Drain it out if you do.
Add cornmeal mixture to okra and toss. If still moist, add all purpose flour by the tablespoon full until each piece is coated and relatively dry. Remove one piece of okra and put it in the oil to test the temperature. It should bubble up immediately, but not go totally crazy and begin to scorch. Adjust heat accordingly.
CAREFULLY dump all the okra into your oil, being careful not to splatter hot oil everywhere. DO NOT TOUCH or mix it for a few minutes. Then, gently turn over the pieces. All sides should be brown, and it should be very crispy. You can test the okra by removing one piece. Mine took about 10-15 minutes.
Remove and drain on a paper towel. Serve immediately, with ketchup if desired!
11 Comments Add your own
1. Amber | May 9th, 2007 at 10:56 am
I grew up in south Georgia and we used to have fried okra all the time. I have never made it myself, you’ve inspired me to try!
2. Crystal | May 9th, 2007 at 1:02 pm
I’m in the south and you get a Tx-sized approval.
Fried okra and corn bread..and those taters are some of my fav’s. It reminds me of being home.
Ah women and comfort food.
3. sheree | May 9th, 2007 at 5:59 pm
Oh my gosh. Your dinner looks so good. I love it when the menu blows up. Great creations!
4. johanna3 | May 10th, 2007 at 6:43 am
great meal!!
5. Gabrielle | May 10th, 2007 at 3:37 pm
I’ve lived in Georgia almost all my 46 years, and I’ve eaten a LOT of fried okra. Never vegan though - this recipe sounds good.
6. Rachel | May 10th, 2007 at 10:16 pm
This all looks delicious! Are we going to get any other recipes from this dinner, or are those for the book/zine? I’d love to make that cornbread.
7. Lolo | May 11th, 2007 at 9:23 pm
Glad to see some southerner’s approve! Thanks everyone!
Rachel - The cornbread was good, but it wasn’t great. Once I get a recipe I really love I’ll be sure to let you know if it’s going on the blog or in the book!
8. Emmie | May 12th, 2007 at 10:47 am
I bought a deep fat frier not long ago and this sounds just GREAT.
9. Kimberlee/Saabisu | May 17th, 2007 at 12:14 pm
I’d be curious to see your refrigerator, if you can just come up with those sorts of ingredients on short notice.
10. midwest neurotica | recip&hellip | May 20th, 2007 at 10:51 am
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11. bethie | August 13th, 2007 at 4:36 pm
yes, this georgia gal approves! personally, i like roasted brussel sprouts, sprinkle with some balsamic vinegar, evoo, whatever dried spices you like, a couple of tsps of brown sugar, and throw them in the toaster oven at 400 degrees for 20 minutes. i didn’t think this up, ironically it came from george duran’s ‘ham on the street’ show, but he does have some good veggie recipes at times
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