You'll notice that in the first picture the okra appears to be frozen. It is. This is because okra is a slimy thing by nature, so freezing it first helps reduce gooeyness when you're chopping it, and mixing it later on. The cold is also an element that helps make it extra crispy.
Chopped into bite sized bits.
A few tablespoons of flour (cornmeal is good too), and one egg (no need to beat it first) into the bowl, and using a fork, mix it all together. Add salt and pepper, liberally.
Very lumpy in apperance.
Fry up in a good oil, until it's golden brown, a little darker at the edges.
There you have a plate of crispy, delicious Texan childhood.
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3 comments:
It looks delicious! But where do you find okra in Denmark?
The Indian/Pakistani shops have them. They call them "lady fingers" :-)
Oh, so that's what they are!
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