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LIS Quick Post: Fried Okra
Right Food for the Season - Early Summer
Written by Jon Ross-Wiley   

I mentioned this little snack to a few people and posted it on Twitter, and there seemed to be enough interest for me to publish a Quick Post here. While perusing the bins under the Stillman's Farm tent at a farmers' market in Jamaica Plain, I found a few cartons of okra. I was surprised to see them there.  Not sure why, but I was intrigued enough to buy some and sort out what I would do with them later.


Here is a very simple preparation that is quite tasty. As I've told a few others, it could have used a dipping sauce of some kind, though, to really elevate it. Ideas? Feel free to comment below, or send a tweet @localinseason.


Fried Okra


6 okra
1 egg
1 cup panko bread crumbs
2 tsps garlic powder
1/2 tsp kosher salt
1/2 cup canola oil 


Pour canola oil into a large saut√© pan and heat over a medium/high flame.  Watch the oil, as you do not want it to reach its smoke point. Mix bread crumbs, garlic powder, and salt together in a bowl. Beat egg in a separate bowl. Dip okra first in egg, then in the bread crumb mixture, then add to hot oil.  Turn okra as each side brown.  When all sides are golden brown, transfer to a plate cover in paper towels.  Eat right away!


1 Comment

  1. I hear that doing a little flour before the egg dip makes the batter stick better. At least that's what Paula Dean has said and she seems to know her fried food.

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