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Pinched! from spicysouthernkitchen.com

FRIED OKRA selecting okra, always choose smaller pods that are uniformly green. They develop black specks when they are not fresh. Larger okra pods (more than about 3 to 4 inches in length), get a little fibrous and tough. Using a paper bag makes the proc

FRIED OKRA selecting okra, always choose smaller pods that are uniformly green. They develop black specks when they are not fresh. Larger okra pods (more than about 3 to 4 inches in length), get a little fibrous and tough. Using a paper bag makes the process of coating the okra quick and easy. Okra can go from lightly browned to black and burnt very quickly, especially if you are using a cast iron skillet which really conducts heat well. You’ll have to flip them over as fast as you can. Not an easy task to do without splashing hot oil on your hands. Just keep telling yourself it’s worth it. Fried Okra was pinched from <a href="http://spicysouthernkitchen.com/fried-okra/" target="_blank">spicysouthernkitchen.com.</a>
INGREDIENTS
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Fried Okra
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Fresh summer okra, sliced and coated with flour and then fried until golden.
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Recipe type: Side Dish
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Serves: 6
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Ingredients
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1 to 1 1/2 pounds okra, caps cut off and sliced
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1 cup flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 eggFresh summer okra, sliced and coated with flour and then fried until golden.
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Recipe type: Side Dish
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Serves: 6
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Ingredients
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1 to 1 1/2 pounds okra, caps cut off and sliced
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1 cup flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 egg
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1/4 cup milk
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Vegetable oil
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1/4 cup milk
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Vegetable oil
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