Okra is a good source of both soluble and insoluble fiber, as well as vitamin B6 and folic acid. Admittedly, frying it is not for the health-conscious, but at least the good stuff is still there. The way I like okra - and many other people - is breaded and fried.
Okra is a good source of both soluble and insoluble fiber, as well as vitamin B6 and folic acid. Admittedly, frying it is not for the health-conscious, but at least the good stuff is still there. So, okra is grown mainly in very warm climates and was probably brought to America from Africa three hundred years ago. It looks like a small, ridged pepper, but has a soft, almost fuzzy exterior rather than smooth like a pepper. The flavor is very mild.
The thing about okra that usually turns people off is that when you slice it, the insides release this slippery, slimey substance. This actually makes it good to add to soups and gumbos, because it helps thicken the broth. Okra is also used in salads and relishes with corn, eggplant, pickles, etc. You can even pickle okra whole, just like small peppers and cucumbers.
The way I like okra - and many other people - is breaded and fried. It is crispy and crunchy and makes a great side dish for your grilled burgers. Besides the okra, you don’t need much other than some cornmeal and shortening to make fried okra. You can also buy already breaded okra and just do the frying yourself. This works really well and I probably would have stuck with it if we hadn’t been given some fresh okra that I felt I had to use.
Transfer the eggy okra to the cornmeal bowl and toss it together. This will look like a big, ugly mess, but never mind that. It will be fine. Now, use a fork to get just one piece out and carefully drop it into the oil. If it sizzles, that’s good. If not, it’s not hot enough - you have to turn up the heat a little. For more details http://www.indomunch.com/
