Slime or Sublime?

It’s such a shame when otherwise open-minded and creative cooks reject one of the world’s great vegetables simply because they mistreated it. It isn’t that the vegetable cares that it’s been rejected. Vegetables tend to take such things with equanimity and in this particular case it’s probably fair to say the implied insult, uhmm, slid right off.

And, in truth, I would probably have ignored this slur to one of the South’s great vegetables myself if I hadn’t just purchased a bag of particularly fine looking specimens and anticipated enjoying them in their true culinary glory this evening.

Okra’s problems begin with harvesting. It’s a pain to pick. The bushes are mildly prickly and harvesting is an itchy business — the sort of chore you make your kids do on a hot August afternoon that forever convinces them gardening is no fun. It’s also often wildly prolific and unless picked at least evey other day you can end up with pods the size of small bananas that are neither tender nor tasty. And there’s the slime.

Okra is slimey. Some folks don’t object to this characteristic and stewed okra with tomatoes and squash is popular with some Southerners. And as Ladygoat noted in her missive to okra, it’s a frequent additon to gumbo where the negative becomes a positive by adding body to the stock. Okra is also a popular pickle and, as such, is not in the least bit slimey. But okra’s best incarnation is fried.

There’s hardly a Southern cafeteria that doesn’t include a tray of fried okra in it’s vegetable offerings. Cracker Barrel offers it as a side dish. And it’s a common option in the ubiquitous “meat and two.” Frying eliminates the sliminess and the traditional cornmeal breading complements the vegetable’s flavor. Even those who detest okra in most forms relish these crunchy fried nuggets.

So before rejecting okra, try it in it’s best light. Here, then is the numinous fried okra.

Southern Fried Okra
Serves 4.

1 lb okra
1 c cornmeal
1 tbsp salt
2 tsp ground black pepper
1 c buttermilk
vegetable oil

Choose okra that is an even green color and 2″ – 4″ long. Trim stem ends from okra and cut into 3/4″ lengths. Soak in buttermilk for 15 minutes.

Mix cornmeal, salt, and pepper in a plastic bag. Add okra and toss to coat.

Heat 1/2″ oil in a 10″ skillet (cast iron is traditional) over medium high heat. When oil begins to shimmer, sift excess cornmeal mixture from okra and add to skillet. Cook, turning occasionally, until golden brown. (Stir gently to avoid losing coating.) Drain on paper towels and salt again if needed.

These delectably crunchy bite-size morsels are perfect with grilled pork chops, barbequed chicken, fried chicken. Or just about any other Southern treat you can imagine.

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