I had to share this fab fried okra recipe I found from http://www.camelliascottage.com I was so happy to see this! When we were in States this summer, we fell in love with okra. Good thing too, because it was in everything! I can’t wait to find some okra and try this recipe. I’ve been told the key is to make sure the oil is hot as molten lava.
Thanks, Camellia, for letting me share this!
Fried Okra! This Southern Favorite has been around as long as anyone can remember and without exception is remembered fondly! So fondly that one friend named her precious little Dog, Okra. I’ve been told that a man who had a particular fondness for Okra named his two daughters Okra and Hibiscus! (Okra plants bear Hibiscus-like blossoms and are in the same plant family!) Those were brilliant names; a guarantee that everyone would love those girls! However, Okra is an acquired taste for anyone who was born outside of the South- there are whines that it is slimy (and it is slimy unless it’s fried) Folks also wonder ‘Why anyone would eat Okra!’ Well, okra that is not fried, is used to thicken the finest gumbos, the best pots of vegetable soups, and a pod or two placed on the top of a pan of simmering Field Peas, Baby Limas or Speckled Butterbeans- makes the broth thicker with…
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