Fried Okra
Fried Okra
A good sounding southern US side dish, that is very good. Not sure how okra ended up in Thailand, or even how it is used in Thai cooking. I have modified this with my findings. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 10 pods fresh okra, sliced into 1/4 inch pieces
- 1 egg, beaten
- 1/2 cup yellow cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup lard, or cooking oil, OR make from a shortcut
Instructions
- Beat the egg in a bowl then add the sliced okra, mix and allow the okra to sit in the beaten egg for 10 minutes, stir occasionally.
- Place the cornmeal, salt, and pepper in a zip lock bag, seal and shake to mix. Add the okra, seal, and shake to coat, does not take long, okra is pretty slimy on its own. (Original recipe called for 1 cup of cornmeal, after making this, 1/2 cup would be plenty.)
- Heat the lard (or oil) in a large non stick pan on medium high heat. Important to get the lard very hot. Using tongs, remove the okra from the bag and place in the hot lard.
- Gently stir and when nice and golden brown, remove using a slotted spoon to paper towels to drain. Some of the cornmeal will fall from the okra, no worries, that is expected.
- Serve as a side with your preferred main dish.
I made this on 2 July 2018 as a side dish with some leftovers, overall very tasty, exactly as I remembered this from my Navy days.