A few weeks ago, my parents brought us some fresh okra, grown right in their own garden. They remembered that The Referee and the kids really liked fried okra, so they thought I could whip that up for my family. Ha!
Let me be the first to admit that I am not fit to fry! Frying things on top of the stove, in a pan of oil, borders on danger for me. I am an emergency room trip just waiting to happen! I am practically a disgrace to my half-southern roots. Most everything is fried in the South. My Mom can fry pork chops and chicken and create fantastic meals. I put those same meats into the oven to bake (setting the timer to make sure I don't forget about them). So, I had a good laugh at my Mom's suggestion that I make home-made fried okra, right from the garden. Ha!
She assured me it was easy. She explained how to make a batter to dip the okra into before frying. Somehow, I messed up the batter part, and mine did not stick to the okra as well as it does in a restaurant. I did manage to fry it up in some vegetable oil, without setting the house on fire, or having to visit the ER. It wasn't pretty, but it was fried.
My family gobbled it up in mere minutes!
No one seemed to care that it wasn't pretty. They all said it tasted good to them.
I am still wondering if ugly-breaded, fried okra, right from the garden still has any nutritional benefits left?
Let me be the first to admit that I am not fit to fry! Frying things on top of the stove, in a pan of oil, borders on danger for me. I am an emergency room trip just waiting to happen! I am practically a disgrace to my half-southern roots. Most everything is fried in the South. My Mom can fry pork chops and chicken and create fantastic meals. I put those same meats into the oven to bake (setting the timer to make sure I don't forget about them). So, I had a good laugh at my Mom's suggestion that I make home-made fried okra, right from the garden. Ha!
She assured me it was easy. She explained how to make a batter to dip the okra into before frying. Somehow, I messed up the batter part, and mine did not stick to the okra as well as it does in a restaurant. I did manage to fry it up in some vegetable oil, without setting the house on fire, or having to visit the ER. It wasn't pretty, but it was fried.
My family gobbled it up in mere minutes!
No one seemed to care that it wasn't pretty. They all said it tasted good to them.
I am still wondering if ugly-breaded, fried okra, right from the garden still has any nutritional benefits left?
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