This time of year, it is common to see plastic grocery bags of vegetables being loaded from car to car as people try to share their surplus of garden produce. You may have been the lucky recipient of a bag of vine okra, those long, prickly-type okra that seem quite formidable to prepare. Before you toss the delicious vegetable in the trash, read on to see the simple but tasty country way to prepare vine okra. It is a little different than regular okra.
There is also a delicious recipe for curried lime mayonnaise to dip in that is just a perfect pairing for the little fried circles. It is guaranteed that folks at your house will love this dish, if you can get them to try it just once.
The credit for the okra-preparation part of this recipe goes to the husband of the Knoxville Cooking Examiner, and it was shown to him by his late mother, the epitome of an Appalachian country cook. (Nothing edible went to waste in the cozy little kitchen in the holler.) Sometimes, however, vine okra is mistakenly thought to be inedible.
While the curried lime mayonnaise is certainly not his mother’s country creation, it is delicious and brings the dish forward a bit.
See the attached slideshow for step-by-step illustrated instructions and photos of fried vine okra in progress.
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