Got a hankerin’ for some southern-fried eats? Inspired by the likes of Paula Dean, I recently picked up some fresh okra from the T&T Asian Supermarket and thought I’d do up a little fried snack. Sliced thinly, these crispy cornmeal snacks are soft inside and have a mild taste. I paired them with some zingy avocado mayo for dipping and enjoyed with some unsweetened lemonade. Now if only I had a porch…
what you’ll need:
fresh okra (sliced into 1/2 inch pieces)
cornmeal
1 egg
2 tbsp milk
fresh cracked pepper
dash of salt
oil
throw it together:
Fill heavy bottomed pot with 2 inches of vegetable oil. Whisk together egg and milk until smooth. In a separate bowl, mix together cornmeal, black pepper and salt. Dip okra slices into egg mixture and then roll in cornmeal mixture. Drop into oil and cook until golden. Remove with metal slotted spoon and place on paper towel lined plate. Pat dry to remove excess oil. Serve up with a squirt of avocado mayo or even ketchup if you are feeling adventurous! Enjoy!
