I was a little taken aback the first time I met okra in its raw form. What was this strange looking spear? A green bean on steroids?
Back then, I looked it up in my trusty Simply in Season cookbook, and I found recipes for okra curry, okra saute, and fried okra. Guess which one of these ended up being my favorite?
Over the years since my first introduction to okra, Dan has made sure to always grow a small patch for our family because it turns out we LOVE fried okra. Now for the first time, we’re growing this veggie for our customers, and we want you to enjoy it as much as we do!
Scroll down for the recipe, and let me know what you think in the comments!
- 3/4 cup cornmeal
- 1 1/2 tsp seasoned salt
- 1/3 cup Parmesan
- 1/4 tsp chili powder
- 3-4 sprigs fresh thyme, leaves only
- 2 Tbsp canola oil
- 2 cups okra (8-9 medium okra), trimmed and sliced into 1/2" rounds
- 1/2 cup milk
- Preheat skillet over medium heat.
- Mix together cornmeal, seasoned salt, Parmesan cheese, chili powder, and thyme leaves.
- Once skillet is hot, add 2 T canola oil.
- Dip slices of okra in milk, then in the cornmeal mixture until coated.
- Once oil is shimmery, carefully place coated okra in a single layer in the skillet.
- Fry until golden brown, 1-2 minutes. Turn and fry on the other side, 1-2 minutes.
- These are the perfect complement to a bowl of cherry tomatoes, and the two together on a plate make for a lovely presentation!