Recipe: Southern Comfort Okra

I’m 24 years old– will be 25 in December.

I had okra for the first time approximately one month ago.

It’s not really my fault.  I’m from Connecticut.  It’s stinky.  It’s gooey.  We don’t come from a family of super-adventurous eaters.  I…I…I.

I have no excuses.  ‘Cause okra is really yummy.


David surprised me with okra one evening.  He washed and chopped it, leaving all the seeds and sinew in the little tubular veggies.


He tossed them in a bag with corn meal, salt and pepper.  No egg, no moisture– the stickiness of the okra makes the breading process really easy.


Into the skillet!

I horked these down like they were my new favorite food.  It was so simple, crunchy, and, well, green tasting.  I loved the salty crunch– reminded me of my favorite guilty pleasure, fried zucchini.  At least under the deep fry there’s a great green vegetable.

At least that’s what I’ll tell myself for the rest of summer.

What other regional delights should I try?

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  1. I LOVE okra!!! I’m on the other end of the spectrum where we had okra at almost every meal that my grandmother had anything to do with. I grew up just loving it. I’m so glad you were introduced to it & that you liked it!! It looks delicious!!

  2. i don’t ever even remember SEEING it in the grocery stores as a kid! i feel like i missed out on something totally delish up until now.

    it’s making me want to travel the US and take in all the glorious regional food. who knows what else we could be missing?

  3. a quick search says okra is: “High in Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Calcium, Magnesium, Phosphorus, Potassium, Manganese, Protein, Riboflavin, Niacin, Iron, Zinc and Copper”

    Tasty and helpful! woohoo!

  4. I love OKRA too!! I also like to roast it…salt and pepper it and then throw it (whole) onto a pan and into the oven. I think 350 degrees for like 30 minutes should do it – crunchy yumminess :)

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