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I don’t usually publish recipes that are just a “dash of this and that” kind of recipes, mostly because I just don’t think to do it. You know, those old family or quickie recipes you just “know” how to make, but would be hard to tell someone else how to do it? I was chatting with a friend today about a couple of my summer go-to recipes and she asked if they were on my blog so she could go back and make them, too. It struck me because none of these recipes are on my blog. I just make them; I don’t think about it, much less write down measurements or a detailed method. But I should! These are treasures just much as are the slightly more complicated, nicely photographed recipes you find elsewhere on my site.
So in answer to my friend’s query, as well as calls on Instagram and Facebook for me to share my Southern Fried Okra recipe, I’m sharing this favorite “dash of this and that” recipe that I make nearly every week (ok, sometimes more than once a week) during the summer. It’s really so easy I never thought of writing it down, but I’m happy to share it with you, such as it is. It’s just too delicious not to try!
I grew up enjoying batter fried okra as every good Southern girl does, but I realize most folks have never experienced this treat! In fact, okra has a rather bad rap as a slimy, odd vegetable that no one really knows how to cook properly. I love okra in stews, jambalaya, ratatouille, and other cajun dishes, but this popcorn-style gluten free fried okra I’ve devised with a dusting of my gfJules Flour is my true favorite. It’s not heavy at all, and the salty okra flavor really shines through. Often I’ll make it while I’m making dinner and just munch my way through the okra as I cook. I doesn’t usually make it to the table (true confessions).
My favorite comment to my latest post on Southern Fried Okra was from a reader I know as Esqcbo. He’s a Southern gentleman and shares my love of many traditional dishes, so I always look forward to his take on recipes like this. See how he responds to other commenters who doubt the merits of the mighty okra:
I can honestly say I’ve sprinkled this Southern Fried Okra on pizza, and I’ve also put it on top of Pad Thai, on salads (in place of croutons), and of course, as if it was a bowl of popcorn. This stuff is addictively yummy and so easy to pop in your mouth while you’re cooking dinner. I mentioned that part already, right?
Anyway, for all you okra haters, doubters and scaredy cats … I challenge you to try my okra recipe. It’s quick, it’s easy, and it’s definitely not slimy. It’s a piece of Southern heaven.
Depending on the type of pan you’re using, you may need more or less oil. Heat to medium-high only enough oil to lightly coat the pan — this is not a deep fry recipe.
Wash and cut the caps and tips off the okra, then slice (as pictured) to about 1/4-1/2 inch thick pieces. Transfer to hot oil. Sprinkle some salt and pepper on top of the pieces and toss. Allow to cook until the edges get a bit browned, then toss in enough of my gfJules Flour to lightly coat the pieces.
You should still be able to see the green of the okra showing through. Continue to cook until the flour is lightly browned. Taste, and add more salt and pepper if desired. I tend to like a lot on mine, but everyone’s taste is different; you can always add more, but you can’t take it away.
Total cook time should be around 8-12 minutes, depending on how full your pan is and the type of pan used. Remove from heat and serve immediately, or just nibble while you’re cooking the rest of dinner.