But if the thought of consuming anything slimy makes your skin crawl, then there is another okra option for you—frying. Coating the green vegetable in a layer of cornmeal and frying it in oil reduces the gooeyness and leaves you with a crispy, very Southern treat.
Southern Fried Okra
6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
2 lbs. fresh okra, sliced 1/2-in. thick
1/2 cup soy milk
- Heat the oil to 350°F in a large, heavy-bottomed skillet or a large pot. You may not need to use all 6 cups of oil depending on the size of your pan. Do not fill the pan more than halfway up the sides with oil.
- In a medium bowl, combine the cornmeal, flour, salt, black pepper, and cayenne pepper. Dip the okra in the soy milk and then dredge in the cornmeal-flour mixture to coat well.
- Carefully add the coated okra to the hot oil and cook until golden brown. Remove from the oil, drain on paper towels, and then serve immediately.
Makes 8 servings