Okra is one of those staple crops that brings to mind gumbo and other delicious southern cookin’ favorites. It’s so mouth-wateringly yummy as an ingredient or as the feature of a dish.
Fried okra, although not one of the healthiest things to put into your mouth, is just one of those recipes that you have to have at least once. So why not make an indulgent southern-inspired meal and use it to accompany some succulent ribs? (And then maybe add a kale salad for some redeeming nutrition...)
10 okras, sliced in ¼-inch pieces
1 egg, beaten
1 cup cornmeal
¼ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup vegetable oil
In a small bowl, soak the okra in the beaten egg for 5–10 minutes.
In a medium bowl, combine the cornmeal, salt, and pepper.
Heat your oil in a large skillet over medium-high heat.
Submerge the okra in the cornmeal batter, coating evenly.
Place the okra in the hot oil and stir continuously. When the okra first starts to brown, reduce heat to medium and cook until golden.
Drain on paper towels.
Serve on a platter with ribs and enjoy!