Author: Neal Saye

“Okra”

I know, I know. I’ve posted about okra before, but it really is my very favorite vegetable in all the world! And I also know that it is some folks’ very least favorite vegetable. (Although botanically, I understand okra is classified as a fruit.)

We picked up some local okra at the farmers market here in Savannah. And even though we don’t eat a lot of fried food, I simply HAD to fry the okra in the classically Southern manner.

I chopped the pods into beautiful little circles, added a hand sprinkle of water, a heaping tablespoon of flour, another heaping tablespoon of cornmeal, with several shakes of salt and pepper.

I then heated the oil until one of the little okra circles did a lively dance when I dropped him in my grandmother‘s ancient cast iron skillet.

The key to good Southern fried okra is to fry it in uncrowded batches. They like a little room as they swim in the hot oil.

Here’s a riveting video of my frying technique. Listen as the okra dances in the pan, similar to synchronized swimming.

I added Cayenne pepper for my second batch.

But what to serve with the fried okra?

Other fresh local vegetables, of course.

Vine-ripened tomatoes.

Red-eyed peas.

In case you didn’t know: “Red Eyed Peas” or “Red Peas” refers to a type of legume often described as an heirloom variety of cowpea, similar to black-eyed peas. They are a popular staple in Southern cuisine and have roots in West Africa. Google AI

Now it’s time to sit down and eat!

Delicious, Fresh and Local Summer Supper