Nothing says summer southern cooking like okra! Well ... maybe fresh peaches ... or sweet tea ... or tomato pie - but let's stick with okra for right now. And this fritter-fried okra is my absolute favorite way to enjoy fresh okra.
I learned this method from my mother-in-law. After eight years of requesting fritter-fried okra every time Mark and I go to visit her, I've finally started making my own. Though I still request it at her house, too, of course!!
To make this, start by slicing up fresh okra - into about 1/4" to 1/2" thick pieces.
|Is it hot in here, or it just me?|
... flip it over! Let the second side get golden brown, and then start breaking the okra up and stirring it around to make sure all the batter gets cooked.
|Golden brown & ready to flip|
When you take it out of the freezer, ya know, during the middle of January when you're longing for beautiful weather and a taste of summer produce, thaw it and heat it up in a skillet. Then enjoy your from-the-summer treat!
Source: My mother-in-law
1 c. all-purpose flour
1/2 tsp. salt
1 T. baking powder
1/3 c. milk
2 eggs, well-beaten
5 c. sliced okra, about 1/4" to 1/2" thick
Canola oil to coat pan
1. Combine flour, baking powder, and salt in a mixing bowl. Add beaten eggs and milk, beating until smooth. Add okra, stirring until coated.
2. Spoon okra into hot oil in a large skillet; cook, stirring occasionally, until golden brown. Depending on the size of your pan, you may need to do multiple batches. You don't want to crowd the pan.
3. If freezing, cool in a single layer on baking sheets. Package in freezer bags or sealable plastic containers; freeze. When ready to serve, thaw and reheat in a little hot oil in a skillet on the stove.