Call me weird but I love okra. I never cook with it since it doesn’t appeal to many but when I saw it fresh at the farmer’s market there was no way I could resist. Ensuring Josh’s enjoyment I decided to go for the gold and fry it up!
- 1/2 lb Fresh Okra
- 1/2 C Cornmeal
- 1/4 C Spelt Flour + more
- 1/2 Can of Beer or more
- Smoked Paprika
- Garlic Powder
- Oil for Frying
- Miso Mayo
1. First wash the okra whole. Let dry for at least 30 minutes. I have heard that air drying thoroughly helps cut down on the slime. The slime doesn’t bother me but in thinking of Joshua I opted to air dry.
2. Once fully dried slice off the tops and tips. Slice the rest of the okra into 1/2 inch rounds.
3. Next make the batter. Mix the cornmeal and 1/4 c of the flour. Season with smoked paprika, s&p, and garlic. Add the beer slowly while stirring until a somewhat thin consistency is reached. The batter will be thinner than a pancake batter.
4. Add oil to a skillet and start to heat.
5. In a bag add some flour, about 1/8 cup. Add the chop okra and shake bag. Dump okra into a sieve to shake off excess flour.
6. The okra will cook in probably 3 batches so add 1/3 of the floured okra to the batter. Once fully coated scoop out and add to oil once piece at a time to prevent sticking.
7. Cook until browned and crispy. Place on a cooling rack once cooked to keep them crispy and season with salt. To my left over batter, Joshua added more flour and beer to quickly fry some of our green tomatoes! I enjoyed these with some Miso Mayo, Josh Tabasco Sauce.