Inspired by the Food Network (and hankering for some southern-fried
eats), I picked up fresh okra from the grocery store and whipped up
these crispy, soft-on-the-inside cornmeal snacks using delightful Hojiblanca
Olive Oil (pictured) from Montreal. Paired with unsweetened
lemonade, the only thing I’m left hankering for is a porch.
Fried Cornmeal Okra
Ingredients:
Fresh okra (sliced into 1/2 inch pieces)
1 cup cornmeal
1 egg
2 Tbsp milk
Fresh cracked pepper
Dash of salt
Olive & Olives 8 Hojiblanca Olive Oil
Method:
Fill heavy bottomed pot with 2 inches of vegetable oil. Whisk together
egg and milk until smooth. In a separate bowl, mix together cornmeal,
black pepper and salt. Dip okra slices into egg mixture and then roll in
cornmeal mixture. Drop into oil and cook until golden. Remove with metal
slotted spoon and place on paper towel lined plate. Pat dry to remove
excess oil. Serve up with a squirt of avocado mayo. Enjoy!
Kait Kucy
Find Olive & Olives 8 Hojiblanca Olive Oil, $18.95 at http://www.oliveolives.com
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