Bajan Fried Okra

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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.

Recipe

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)

Method

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.

Submit your recipe for any meal, we would love to post and share it with out community, of course we will give you full credit, email us at mybajancooking@gmail.com.

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