|photo by Doug Berryhill|
from a New Jersey born and bred girl!
One of the things I learned to love was fried okra. In fact I love it so much that John and I always grow it in our Connecticut summer garden. (We may be the only okra north of the Mason-Dixon line LOL.)
I think most people believe they loathe okra because it can be slimy if not handled properly. Here's a dish that we eat as often as we have enough okra to harvest. Not a bit of slime in it!
8 to 10 pods of okra (cut them before they get too large or they will become woody)
One medium onion red or white, chopped
One large green pepper, chopped
One egg, whipped
Half a cup cornmeal or more as needed
Olive oil for frying
To make the okra, slice the pods into pieces approximately three quarters of an inch across. If when you start to slice, you notice pods that are difficult to saw through, discard those immediately. Chop the onion and the pepper.
In a frying pan, sauté the onions and peppers in a little olive oil and scrape this onto a plate. Add more oil and heat this over medium flame.
Meanwhile, add the egg to the okra slices and stir this thoroughly. Pour in the cornmeal and mix well.
Dump the okra into the hot olive oil and sauté until almost brown. Just before finishing, add the onions and peppers back in and heat it all until crispy.
Serve this with hot sauce on the side. Even your new England or western friends will love this recipe.
(Another delicious recipe using okra appeared in Death in Four Courses, called screw the roux stew.)
MURDER WITH GANACHE, the fourth Key West mystery, is in stores now. DEATH WITH ALL THE TRIMMINGS will be out in December. There's a Goodreads giveaway running now!
And you might enjoy an essay about how Key West was chosen as the setting for this series.
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And don't forget, DEADLY ADVICE, the first advice column mystery (written as Roberta Isleib) is finally available as an ebook.