Seed to Supper by John Tullock

Author:John Tullock
Language: eng
Format: epub
Publisher: Health Communications, Inc.
Published: 2015-04-08T16:00:00+00:00

Fried Okra (aka Cajun Popcorn)

Frying okra could not be simpler because it makes its own “breading” when it is sliced, releasing a gelatinous juice that browns up nicely. If you want to really show off, bread the okra as described in the appended note.

YIELD: 2 SERVINGS

1 pound fresh okra

3 tablespoons vegetable oil or bacon drippings

Salt

Creole seasoning (page 252)

1. Avoid wetting the okra. Wipe off any debris with a clean kitchen towel. Slice the okra crosswise into ½-inch slices. Place the fat in a heavy skillet, preferably cast iron, and heat it over medium heat until a light haze forms over it. Add the sliced okra all at once, and stir to coat it well with the oil. Regulate the heat so the okra sizzles but does not burn. Continue cooking, stirring occasionally, until all of the okra pieces have some browned areas. With a slotted spoon, transfer the okra to a paper towel-lined bowl to drain. While the okra is hot, sprinkle it with as much salt and Creole seasoning as you like. Serve.

NOTE: To bread the okra, pour a beaten egg over the sliced okra and toss well to coat. Using a slotted spoon, remove the okra from the egg, allow it to drain well, and transfer it to a bowl with ½ cup cornmeal to which you have added a teaspoon of Creole seasoning. Toss to coat the okra well, then dump the bowl into a colander to get rid of all the smaller pieces of coating. Fry the okra in batches in hot fat until the coating is golden brown, turning occasionally. Drain on paper towels and add more Creole seasoning if desired.

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