Ever since I saw “The Help” with my book club, I’ve been craving fried things. Southern fried things – fried with cornmeal, spices, oil and reckless abandon.
Until I can find the perfect fried-chicken recipe, I will scratch my fried itch with other tasties. Like the organic okra I am swimming in, thanks to Shore Farm Organics.
A Twitter friend, Lisa, actually tweeted me this recipe when I asked the universe to send me good okra recipes. Her Parmesan-fried okra is a great twist on the classic cornmeal method. The okra pods are lightly fried, so aren’t dripping in fat, but still lose that snotty stickiness they are known for (what is that?).
Thanks for the recipe, Lisa! I added my own touches…
Parmesan Fried Okra
- 2 c. sliced fresh okra
- 1 egg
- 1/2 c. cornmeal
- 1/4 c. Parmesan, grated
- Salt and smoked (or regular) paprika or other pepper
- Canola oil
Lightly beat egg in one bowl and set aside. Combine dry ingredients in another bowl.
Toss sliced okra in egg.
Then, toss okra in dry ingredients. Heat a few swirls of oil in a nonstick skillet over medium-high heat. You want enough oil to cover the pan, but not too deep. When hot, add the okra and fry until golden on each side, 3-4 min. per side. I sort of flipped mine like an omelet in places.
Once the okra is bright green and nicely fried, transfer to paper towels and finish with extra Parm cheese and a little salt.
I served mine with a basil aioli, lemon wedges and Texas Pete’s hot sauce.
Grant finished the plate in less than 15 min.
My mom said that her mother prepared fried okra with a little chopped tomato stirred in at the last minute, which adds a nice acidity. Brilliant! I will try that next time – just got more okra from the farmers’ market.
Enjoy your fried foods, friends! xoxo