Try it out today while okra is in its full glory . you won’t be disappointed!
Even after these have cooled quite a bit, they are still delicious. Serve with ketchup or hot sauce, or eat them up plain! have them with a plate of white rice or cream potatoes very good as a vegetarian dish or an appetizer for a special event or tea party.
Keep them fresh
Buy your okras when they are plentiful and cheap…take a few minutes wash and dry your okras.
Chop your okra, CouCou style, slices for soup or leave whole for steaming.
- Using food bags packaged in the amounts you will use at any one time.. squeeze the air out of the bags and store in the deep freezer.
- Remember it’s from freezer to pot. No defrosting.
- Keeping your okras in the crisper will cause you to lose them, because your okras continue to ripen even after they are picked..they will harden.
- Remember okras harden from the tip so always cut from the stem.
3/4 cup cornmeal
3/4 cup flour
1 teaspoon Bajan green seasoning
1 teaspoon garlic powder/mince garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk – add 1 tablespoon vinegar to a measuring cup, fill with milk to make 1/2 cup, let sit 5 minutes
2 pounds okra, cut in 1/2 inch pieces
1 Bottle Oil for frying ( vegetable oil)
In a cast iron skillet or deep pan, heat about 6 cups of oil to 350F (125C).
Place cut okra in buttermilk to soak for a couple minutes while you assemble the coating.
In a bowl, combine cornmeal, flour, and seasonings.
Transfer okra to coating mixture and toss well to coat.
Fry okra in hot oil for about 5 minutes, stirring to fry evenly.
Remove to paper towels to drain.
Recipe Submitted by Good Old Bajan Cooking Group.
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