“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
NealEnJoy 