Stretch That Okra!

Fredda Rosenbaum

By
@freddajrosenbaum

I grew up in a large family, and okra was a real treat for us. If the okra was insufficient for our crowd, Mom would stretch it with onion and potatoes. I liked this version better than plain fried okra!


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Rating:

Comments:

Serves:

8-10

Prep:

1 Hr 20 Min

Cook:

30 Min

Method:

Pan Fry

Ingredients

3-4
potatoes
1/2 tsp
salt
2-3 c
sliced okra
1/2 c
buttermilk
1/4 c
all-purpose flour
1 c
corn meal
1/2 tsp
salt
1/2 tsp
cracked black pepper
1/4 tsp
garlic powder
vegetable oil
1 tsp
bacon grease (optional)
1 medium
diced onion

Directions Step-By-Step

1
Earlier in the day, or a few days ahead, boil or bake 4 medium or 3 large potatoes.
2
When ready to prepare the recipe, skin the potatoes. Dice the potatoes in 1/2 to 3/4 inch cubes. Season with 1/2 teaspoon salt. Set aside.
3
Put the sliced okra in a bowl. Pour buttermilk over the okra just to cover.
4
Combine the flour, cornmeal, salt, pepper and garlic powder.
5
Lift the okra out of the buttermilk a little at a time, letting the excess buttermilk drain off the okra.
6
Roll the drained okra in the cornmeal mixture in small batches. Set the okra on wire rack or foil until all of the okra breading is complete
7
Heat a 10-12" iron skillet (or nonstick skillet) on medium heat while finishing the breading process.
8
When the skillet is hot, add vegetable oil and the (optional) bacon grease to completely cover the bottom of the skillet.
9
As the oil begins to shimmer, start frying the okra in uncrowded batches. Add vegetable oil as needed.
10
Set aside the fried okra, taking care to give the pieces room to "set" the breading. (Avoid making the okra steam.)
11
Once the okra is done and removed from the skillet, sauté the diced onion.
12
When the onion is translucent, stir in the diced potatoes. Keep cooking until the potatoes have a crispy edge.
13
Gently stir in the breaded & cooked okra. Don't overdo; you don't want to pulverize the okra.
14
Serve once the ingredients are thoroughly combined.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern