After striking out at the grocery stores we frequent, Lara finally tracked down some okra at the farmer’s market in Arlington.
This called for a feast.
Lara makes the best fried okra on the planet. Hands down. Toss in some fresh hanover tomatoes, beans, grilled tuna and a nice cabernet sauvignon for a perfect summer meal.
This okra did not die in vain.
5 replies on “Fried okra, front and center”
Looks wonderful!:-):-)
That looks incredibly good. I remember her cookin’ fondly
Damn. That looks like some fine fried okra! Never could master it as well as my Momma does.
Please send Lara’s recipe to me … as if I could find okra here in Seattle. (Perhaps I might if I hit every farmer’s market in Puget Sound.) I’m so happy to see your contentment in D.C.
Okra recipe: the secret is corn meal. Most cooks use either all-flour or a mostly-flour and some-corn-meal for the breading. I use mostly corn meal with some flour. Plus fry in an iron skillet. And patience. Every good fry cook knows you musn’t pack ’em in.