Good! I love okra, especially fried! Unfamiliar with "Mammoth" variety? Use Choppee, Dwarf Long, Annie Oakley, Cajun or whatever your store has in the produce section. (Fresh okra is regional -- flippin' hard to find in Utah. Frozen will do.) I don't pan-fry because I don't want to wipe up greasy splatter. Use your Fry Daddy or Presto Kitchen Kettle to deep-fry neatly. I didn't separate the egg because I don't want a yolk hanging around. Just use the whole egg -- that smidge of cholesterol won't stop your heart dead in its tracks. Use the breadcrumbs you have on hand. Seasoned, if possible. Be sure to let breaded foods sit a while so the coating will dry a little. Food will crisp better and the coating will stay on. Love fried okra!
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Good! I love okra, especially fried! Unfamiliar with "Mammoth" variety? Use Choppee, Dwarf...