I've fried okra for years the wrong way! I guess you have to mature a little to learn how to correctly fry this little veggie. Or...finally get the patience to let something sit and soak up milk as I did today. I have no patience....so finally, finally I have perfected okra after 25 years.
Okra can be fixed numerous ways. You can fry it as in my recipe for Ranch Fried Okra, boil it or steam it. Each delivers a different texture. I've found after much debate with my friends and family that most enjoy the fried version over okra being boiled.
Boiling your okra gives it a 'slimy' texture that my husband actually loves. I can eat it, but would really prefer not too. I only like okra cooked in hot liquid in a good Cajun or Seafood Gumbo recipe!
You can also steam okra on top of you stove seasoning with a little salt (sea salt or regular) and pepper. Simply steam the okra until it is tender and you can 'fork' through it easily.
For my recipe today I took an already prepared seasoned 'meal' as we call it in the south of Zatarains Fish Fri and added a little more Tony Chachere's to spice it up a bit.
Make sure you allow your prepared okra that you have cut in 1/2 inch rounds to soak up milk for at least ten minutes. Mine probably stayed in the milk for 20 minutes as I got distracted with the rest of my meal I was cooking.
Drain okra and add to prepared meal, tapping off excess 'meal' mixture while bringing oil to a medium to high heat and then carefully drop in your okra. Continue to fry for 3 - 5 minutes or until fried okra is browned to a golden brown.
Once cooked, drain on paper towels to remove excess oil and enjoy!
Serve okra with ketchup. However I have seen it eaten with Ranch Dressing as a sauce on the side. We especially love it with along side fried catfish or chicken fried deer 'venison' steak.
Alise - The Ranch Kitchen1
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