It's that time of year again when garden vegetables are in abundance. Whether or not you have a garden, you probably have been given some vegetables you don't normally prepare such as vine okra. It is often wasted because people don't know the secrets to how to fry okra. Prepared correctly, it is one of the most delicious vegetables you can harvest. Probably the most important thing to know is that you must scrape okra, especially vine okra, to remove the tough ridges down the length.
The Houston Chronicle describes the benefits of growing vine okra. Besides being high in vitamin C and low in calories, it can be used for sponges, dishcloths and gourds. That is why they are called luffa vine. You have heard of luffa sponges.
- Fresh vine okra or any type okra
- Milk for soaking
- Canola oil for frying
- Corn meal
- Corn starch
- Parmesan Cheese (in a can)
Seasoning Salt: 1/4 of the amount of the other ingredients
- Wash and cut off the ends.
- With the back side of the knife, scrape the okra to remove the ridges.
- Slice it into 1/8" rounds.
- Soak for 10 minutes in milk sprinkled generously with salt.
- Heat the skillet and oil.
- Mix the ingredients for the coating. Pour some on a plate, adding fresh dried ingredients as necessary.
- Coat the okra, and drop in the hot oil.
- Fry until golden brown and crisp.
- Spread on a plate lined with a paper towel to soak up excess oil.
These are addictive, and you might find that the little crispy okra rounds are depleted before everyone gets to the dinner table.