I’m a southern boy and I like okra. Yankees look at this amazing vegetable as a slippery, slimy, oozy pod monster. That’s because, one, they don’t know how to cook it, and, two, they don’t know good food when it’s in their mouths.
My favorite way to eat okra, and I’ve taught all my kids and grandkids to enjoy this dish, is fried okra. Cut young pods into 1-inch sections, roll in cornmeal and seasoning, and deep fry till crispy brown. Yummy!
But sometimes, it’s not worth getting out the fryer and oil, so there are other ways to eat okra and retain the intriguing flavor. One of my favorites is pan-fried okra. Simple and delicious.
It couldn’t be easier. With about a pound of fresh okra (select younger, smaller pods), rinse and dry on a paper towel. Next, brush each pod with a mixture of melted butter and olive oil, and then add a good coat of kosher salt. Heat up a skillet sprayed with a little Pam, and then add the already greased okra pods. Cook over medium high heat till golden brown on all sides. It’s almost as good as deep fried okra.
Pan Fried Okra
One pound, whole, fresh okra
1 Tbs. melted butter
1 Tbs. olive oil
Pam for spray
Kosher salt to taste
A fantastic side with seafood, pork, beef or chicken. Enjoy!