The Washington Post, August 19, 2009
People who turn their noses up at this dish have never had good fried okra. The tricks: Use tender young pods, cut them into pieces small enough to crisp up well and don't fuss with them too much while they are cooking. Once you taste them, you'll know why fried okra is known as Southern popcorn.
MAKE AHEAD: Fried okra is best served right after it's made, but it can hold in a warming drawer or in a 180-degree oven for 30 to 60 minutes, placed in a paper-towel lined bowl.
6 half-cup servings
Ingredients:
Directions:
Place the okra in a 1-quart plastic food storage bag. Add the cornmeal, 1/2 teaspoon of the salt and the pepper; seal and toss the okra to coat evenly. Let it sit for at least 30 minutes at room temperature to release its moisture.
Heat the oil in a 10-inch skillet over medium-high heat until the oil shimmers. Line a medium bowl with several layers of paper towels.
Pour the okra into a strainer and shake (over the sink) to remove any excess cornmeal.
Distribute the okra evenly in the hot oil. Use a long spoon or tongs to make sure all the pieces are submerged, then cook undisturbed for at least 5 minutes. Do not stir until the cornmeal coating has set, then fry for 8 to 10 minutes, stirring gently and occasionally so the okra gets evenly browned and cooked through. The okra flesh should be a dull greenish brown when done; if it the color looks bright, the okra is not done. Remove from the heat.
Use a slotted spoon or skimmer to transfer the okra to the paper-lined bowl. While the okra is still hot, season it with the remaining 1/2 teaspoon salt. Serve warm or at room temperature.
From columnist David Hagedorn.
121 calories, 4g fat, 0g saturated fat, 0mg cholesterol, 402mg sodium, 20g carbohydrates, 5g dietary fiber, 1g sugar, 4g protein.
