Fritter-Fried Okra - my absolute favorite okra!

Nothing says summer southern cooking like okra!  Well ... maybe fresh peaches ... or sweet tea ... or tomato pie - but let's stick with okra for right now.  And this fritter-fried okra is my absolute favorite way to enjoy fresh okra.

I learned this method from my mother-in-law.  After eight years of requesting fritter-fried okra every time Mark and I go to visit her, I've finally started making my own.  Though I still request it at her house, too, of course!!

To make this, start by slicing up fresh okra - into about 1/4" to 1/2" thick pieces.

Fresh okra

Then mix up what is pretty much a pancake batter.  Toss the okra slices in the batter ... the batter won't completely cover all the slices, but that's okay.  It'll look about like this:

Batter'ed up!

Drop it into a frying pan, very much like you would pancakes.  Let it get golden brown on the first side and then ...

Is it hot in here, or it just me?

... flip it over!  Let the second side get golden brown, and then start breaking the okra up and stirring it around to make sure all the batter gets cooked.

Golden brown & ready to flip

Now, here's a beautiful thing about this preparation - you can eat it immediately, or put it up in the freezer to have all winter long!  When I'm going to put it up in the freezer, I spread it out on baking sheets to cool.  Then, I pack it in freezer bags and chill it completely in the refrigerator before popping it in the freezer.

Just chillin'

When you take it out of the freezer, ya know, during the middle of January when you're longing for beautiful weather and a taste of summer produce, thaw it and heat it up in a skillet.  Then enjoy your from-the-summer treat! 


Fritter-Fried Okra
Source:  My mother-in-law

Ingredients
1 c. all-purpose flour
1/2 tsp. salt
1 T. baking powder
1/3 c. milk
2 eggs, well-beaten
5 c. sliced okra, about 1/4" to 1/2" thick
Canola oil to coat pan


Directions
1.  Combine flour, baking powder, and salt in a mixing bowl.  Add beaten eggs and milk, beating until smooth.  Add okra, stirring until coated. 

2.  Spoon okra into hot oil in a large skillet; cook, stirring occasionally, until golden brown.  Depending on the size of your pan, you may need to do multiple batches.  You don't want to crowd the pan.

3.  If freezing, cool in a single layer on baking sheets.  Package in freezer bags or sealable plastic containers; freeze.  When ready to serve, thaw and reheat in a little hot oil in a skillet on the stove.

Enjoy!

This post is linked with Tasty Tuesday hosted by For the Love of Blogs, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, These Chicks Cooked hosted by This Chick Cooks, Savory Sunday hosted by The Sweet Details, and This Week's Cravings hosted by Mom's Crazy Cooking.

Nothing says summer southern cooking like okra!  Well ... maybe fresh peaches ... or sweet tea ... or tomato pie - but let's stick with okra for right now.  And this fritter-fried okra is my absolute favorite way to enjoy fresh okra.

I learned this method from my mother-in-law.  After eight years of requesting fritter-fried okra every time Mark and I go to visit her, I've finally started making my own.  Though I still request it at her house, too, of course!!

To make this, start by slicing up fresh okra - into about 1/4" to 1/2" thick pieces.

Fresh okra

Then mix up what is pretty much a pancake batter.  Toss the okra slices in the batter ... the batter won't completely cover all the slices, but that's okay.  It'll look about like this:

Batter'ed up!

Drop it into a frying pan, very much like you would pancakes.  Let it get golden brown on the first side and then ...

Is it hot in here, or it just me?

... flip it over!  Let the second side get golden brown, and then start breaking the okra up and stirring it around to make sure all the batter gets cooked.

Golden brown & ready to flip

Now, here's a beautiful thing about this preparation - you can eat it immediately, or put it up in the freezer to have all winter long!  When I'm going to put it up in the freezer, I spread it out on baking sheets to cool.  Then, I pack it in freezer bags and chill it completely in the refrigerator before popping it in the freezer.

Just chillin'

When you take it out of the freezer, ya know, during the middle of January when you're longing for beautiful weather and a taste of summer produce, thaw it and heat it up in a skillet.  Then enjoy your from-the-summer treat! 


Fritter-Fried Okra
Source:  My mother-in-law

Ingredients
1 c. all-purpose flour
1/2 tsp. salt
1 T. baking powder
1/3 c. milk
2 eggs, well-beaten
5 c. sliced okra, about 1/4" to 1/2" thick
Canola oil to coat pan


Directions
1.  Combine flour, baking powder, and salt in a mixing bowl.  Add beaten eggs and milk, beating until smooth.  Add okra, stirring until coated. 

2.  Spoon okra into hot oil in a large skillet; cook, stirring occasionally, until golden brown.  Depending on the size of your pan, you may need to do multiple batches.  You don't want to crowd the pan.

3.  If freezing, cool in a single layer on baking sheets.  Package in freezer bags or sealable plastic containers; freeze.  When ready to serve, thaw and reheat in a little hot oil in a skillet on the stove.

Enjoy!

This post is linked with Tasty Tuesday hosted by For the Love of Blogs, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, These Chicks Cooked hosted by This Chick Cooks, Savory Sunday hosted by The Sweet Details, and This Week's Cravings hosted by Mom's Crazy Cooking.