I have been collecting Okra pods from my garden over the past week and ended up with about a pound of them to cook with today. I have only nine mature plants right now which is why it took me all week to collect those pods. I have since expanded the number of okra plants in my garden which I hope will grow more of this veggie before the summer okra growing season is over!
1 pound washed fresh okra sliced ½ inch thick
1 box McCormick GoldenDipt Fry Easy Lightly Seasoned Fish Fry Mix
2 cups Wesson Canola Oil
½ cup Carbonell Extra Virgin Olive Oil
½ cup Whole Milk or Half & Half
1 teaspoon Publix Ground Red Pepper
½ teaspoon Badia Curry Powder
Slowly heat oil in a large, heavy-bottomed skillet to 350 degrees F.
In a medium bowl, combine Fish Fry Mix, Curry Powder and Ground Red Pepper. Blend milk and egg together. Dip okra in milk mixture then dredge in Fish Fry mixture to coat well.
Here is the secret to making sure that the breading sticks to the okra when you are frying it – let the breaded okra rest in the refrigerator for 15 to 20 minutes while the oil is heating-up.
Carefully add okra to the hot oil and cook until golden brown. It may be necessary to fry the okra in batches do not throw them all in the fry pan at the same time as they need room to cook properly. Remove fried okra from oil when they have turned golden brown, drain on paper towels, and then serve immediately.
Let me know if you try this recipe. Enjoy!