These are easy and delicious:
Okra Fritters - from the June 8, 2011 Atlanta Journal-Constitution
- 1/2 pound okra
- 3/4 cup cornmeal
- 1/3 cup flour (recipe calls for self-rising, which I don’t have, so I added pinches of baking powder and soda - probably doesn’t matter)
- 1 large egg, well beaten
- 1/2 cup + 2 Tbsp. (i.e., 5/8 cup) buttermilk
- 1/4 teaspoon salt (I used 1/2 t., would use 3/4 t. next time)
- 1/4 t. freshly ground black pepper (I would use 1/2 t. or more next time)
- 1/2 cup vegetable oil
Slice okra into 1/8" rounds. You should have about 2 cups. (I sliced a few extra pods, had 2-1/2 cups)
Combine cornmeal, flour, salt, pepper, egg, and buttermilk in a bowl and mix; stir in okra.
Heat oil in non-stick skillet (I used the original non-stick, cast iron) over medium-high heat.
Place heaping tablespoons of fritter batter in hot oil without crowding, and flatten slightly with the back of a spoon. Fry 2-3 minutes per side, until brown and crispy. Drain on paper towels. Repeat with remaining batter.
My next dinner party I plan to top them with a dollop of creme fraiche and a spot of caviar, and serve with a Blanc de Blancs, as a first course.
Enjoy!
Okra seems to be associated with slimy.
Yes? - If yes, how does one avoid it.
That’s not a problem for many folks. If it is for you, then:
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Fry it. Which this recipe accomplishes.
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Cook with acidic ingredients - hence the classic, okra and tomatoes. A bit of lemon juice will do the trick.
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Cook the pods whole, and don’t overcook. One great way is to “ladder” whole pods on a couple of skewers, brush with a bit of oil, and grill over a hot fire until just tender.
EDIT - from the Wiki on ‘okra’:
The products of the plant are mucilaginous, resulting in the characteristic “goo” or slime when the seed pods are cooked; the mucilage contains a usable form of soluble fiber. While many people enjoy okra cooked this way, others prefer to minimize sliminess; keeping the pods intact and cooking quickly help to achieve this. To avoid sliminess, okra pods are often briefly stir-fried, or cooked with acidic ingredients such as citrus, tomatoes, or vinegar. A few drops of lemon juice will usually suffice. Alternatively the pods can be sliced thinly and cooked for a long time, so that the mucilage dissolves, as in gumbo.
Following on what is noted in the Wiki entry, okra and tomatoes is a nice, traditional combination.