Food Tuesdays-Okra

Okra is a food found everywhere in the south. We’ve gotten a ton of it from our local CSA and really love it.

It’s a nutritious food, if not a little high in sugars. We cook it two ways. One is fried and fatty, and the other is a little bit more healthy. Either way it’s delicious and amazing and scrumptious!


1/2 to 1 lb fresh okra
1 egg
½ cup milk
1 handful flour
1 cup medium ground cornmeal
salt and pepper to taste

Rinse and dry okra, cut the heads and tips off and discard them. Cut into circles lengthwise.

In bowl, beat egg and add milk, flour, salt, pepper and corrmeal to make coating.

Heat a layer of vegetable oil in a skillet.

Toss okra in batter and fry until golden brown (some of the batter will come off). Drain on paper towels and serve with-ketchup, hot sauce, or salsa.


½ to 1 lb fresh okra spears
2 tbsp olive oil
2 tbsp butter (melted)
salt and pepper to taste

Rinse and dry okra spears and remove heads/tops. Melt and warm oil/butter with salt and pepper together. Toss okra spears until coated. Blot if too oily.

Place on cookie sheet and bake for 20 minutes at 374. For extra crunch, place under broiler for five minutes or so. Can serve with any number of dips, or you can squeeze a little fresh lemon over it.

Of course you can also make traditional southern Okra and Tomatoes or Gumbo!




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