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Spicy Pan-Fried Okra
Dame Virginia Willis, Virginia Willis Culinary Productions
Serves 4-6
People love or hate okra. I love it. But, it can be, for lack of a better word, slimy. The key is not to overcook it, or in some recipes the addition of something acidic such as tomatoes or red wine will inhibit the slime factor. Select pods that are fairly small, 2 to 3 inches long, otherwise they can be tough and woody. The pods should be green and firm with no bruises or blemishes. Store okra wrapped in a paper bag in the vegetable drawer of the refrigerator where it can be kept for up to 2 days.
Directions
Trim the stem end of the okra and cut pods into quarter inch rounds.
Heat the oil in a large sauté pan over medium heat. When the oil begins to smoke, add the okra, onion, and jalapeño pepper.
Increase heat to medium-high. Cook okra, stirring often, until crisp and the onion is medium brown, about 10 minutes.
Using a slotted spoon, remove the okra and place it on a plate lined with a paper towels to drain.
Season with salt and pepper and serve immediately.
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1/4 c |
canola oil |
1/2 lb |
fresh okra |
1 |
Vidalia onion, thinly sliced |
1 |
jalapeno pepper, seeded and finely chopped |
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Coarse salt and freshly ground black pepper |
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