Recipe for Fried Okra
Here’s a recipe for fried okra from Ruth McClam of Raleigh, N.C., grandmother of AP National Writer Erin McClam.
Start to finish: 15 minutes
1 pound fresh okra pods, 3-4 inches in length
2 cups all-purpose flour
Salt and pepper to taste
Wash okra pods and cut crossways into 1/2-inch slices, tossing out the ends of each pod. Spread over a paper towel to drain. (This can be done ahead of time.) Sprinkle with salt and pepper. Dredge with flour – the easiest way is to place the okra slices and flour in a paper sack and shake until well-coated.
Heat just under 1/2-inch of canola oil in a frying pan over medium-high heat, almost enough to cover the pods, until oil shimmers. Add okra slices to pan, stirring and turning frequently with a slotted spoon until light brown, about 10 minutes. Remove okra and drain over fresh paper towels. Add additional salt and pepper to taste.