Smashed Fried Okra — eating from the garden

     My mom gave me a magazine clipping for this recipe. It called for a pound of okra. Yes, we have a pound of okra (our plants are prolific) but there is no way that Barry and I can eat a pound of fried okra! 
     In addition to the pound of okra, the recipe called for  1 ½ cups of buttermilk, 2 cups of cornmeal + salt & pepper. I didn’t measure—fried okra is one of those no-measure type of dishes in my estimation!

     Smashed okra—it’s much quicker to prepare than the traditional sliced okra; because it’s not cut, it does not “slime,” and it’s much easier to eat.

Smashed Fried Okra

Small, tender okra – the smaller the better

Buttermilk

Cornmeal

Kosher salt

Coarse black pepper

Canola oil with a spoonful or two of bacon grease if you have it

Optional Sauce — mayonnaise (olive oil based, preferred) mixed with a liberal sprinkling of coarse black pepper & a dash of hot sauce.

1. Use a meat mallet to smash the okra.
   
2. Place buttermilk in a shallow dish; place cornmeal in another shallow dish and mix in a dash or so of salt and pepper.
3. Dip okra in buttermilk and then drop in the cornmeal mixture, shaking off excess.
4. Add about 1 ½ to 2” of oil to a skillet on medium high heat. When a drop of cornmeal sizzles, add the okra. Fry in batches, about 2 to 3 minutes per side, until golden brown and crisp.
   
5. Remove and drain on paper towels.
   
6. Serve with mayonnaise flavored with a liberal sprinkling of pepper and a dash of hot sauce.
   

OTHER OKRA RECIPES on our blog:

2-Way Okra—Pan or Oven Fried 

Roasted Okra Fries  

Pickled Okra 

Tomato Okra Casserole  -- this is one of our favorite summertime recipes!

Recipe without photos . . .

Smashed Fried Okra

Small, tender okra – the smaller the better

Buttermilk

Cornmeal

Kosher salt

Coarse black pepper

Canola oil with a spoonful or two of bacon grease if you have it

Optional Sauce — mayonnaise (olive oil based, preferred) mixed with a liberal sprinkling of coarse black pepper & a dash of hot sauce.

1. Use a meat mallet to smash the okra.
2. Place buttermilk in a shallow dish; place cornmeal in another shallow dish and mix in a dash or so of salt and pepper.
3. Dip okra in buttermilk and then drop in the cornmeal mixture, shaking off excess.
4. Add about 1 ½ to 2” of oil to a skillet on medium high heat. When a drop of cornmeal sizzles, add the okra. Fry in batches, about 2 to 3 minutes per side, until golden brown and crisp.
5. Remove and drain on paper towels.
6. Serve with mayonnaise flavored with a liberal sprinkling of pepper and a dash of hot sauce.