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| Fried Okra with Onions and Tomatoes My Mama's Recipe |
Oddly enough, even though okra is considered a southern vegetable, one thing that's surprising to me is that I've recently found out even many southerners have never heard of cooking fried okta with tomatoes and onions! I'm shocked about that because cooking it this way is the only way my mama ever cooked it while I was growing up. Until I went away to college and on my own, I never knew anyone ever cooked okra any other way! When I'd see fried okra in restaurants (in the south) it was always just okra with a crunchy coating.
I love okra cooked any way, because it IS my favorite vegetable in the whole world. You're talking to a girl who as a teenager, would even boil a few pods of fresh okra in water (with butter and salt) and eat it as a bedtime snack! That's how much I love the taste of okra. Even if you like fried okra but don't like the slimminess of it boiled, you're not alone. But not this southern gal. I love it any way it's cooked.
I'm going to try and tell you how I cook it fried with tomatoes and onions, but my mama never wrote it down, that I'm aware of. She's been gone from this world since 2014 and there are so many things I'd like to ask her about. Like "Where in the world did you learn to cook okra with tomatoes and onions?" Since I thought everyone in the south fried it that way, I never knew to ask her, till after she'd passed away.
After I attempt to tell you how I cook the okra, I'll post a link to a YouTube video I found where someone (Tammy) is cooking it this way. I was shocked to find that, because even though I posted about this on FaceBook, not even my southern friends had ever heard of cooking it any other way than with cornmeal and flour. I'll try to explain the best way I know how.
And remember! When you're picking out fresh okra at the grocery store, grab the smallest ones because they're the most tender. The large ones that are tough and hard to cut through are not really edible.
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| My Okra Patties |
Southern Fried okra with Tomatoes and Onions
Ingredients
Fresh okra, chopped into 1/2" pieces, discarding the large end
Fresh tomato, cut into about 1/2" squares (it's best to use a tomato that is not over ripe because it will have too much liquid. You could even use a green tomato but I like it best with a ripe tomato)
Fresh onion, chopped or sliced
Cornmeal and flour - (self rising flour is best but if you don't have it, add a little baking powder to your flour before coating the okra with it)
Buttermilk, whole milk or 2 raw eggs
Salt and pepper to taste
Cooking oil (vegetable, peanut oil or crisco) NOTE: I do not use Crisco anymore and usually keep only olive oil or avocado oil in my pantry. Never seed oils!
1. Put about 1/2" - 1" of oil in a skillet. This will depend in how much okra you are cooking. (Iron skillset is best if you have one because the okra will turn out crisper and will cook more even). Turn the heat to medium hi so it can heat while you ate preparing the okra. Oil needs to be piping hot.
2. Place cut okra, tomatoes and onion in a bowl. Then pour about 2-3 tablespoons of buttermilk, whole milk or egg in the bowl and toss with a spoon or your hands, making sure the okra, tomatoes and onion are wet, but not too wet. (Just barely wet).
3. Then put about 3 tablespoons of cornmeal and 2 tablespoons of flour (self rising if you have it) into the bowl. You don't want too much of the dry ingredients, but make sure every little piece is covered so the okra won't stick together.
4. Next, salt the okra and add a little pepper if you want. Don't put too much salt because you can add more after it's done, if it needs more. For extra taste, add a little cayenne.
5. Place 1 piece of okra in the hot oil to see if it's hot enough. If it's not sizzling, it's not hot enough. The perfect temperature to cook fried okra would be 365° - 375° if you have a thermometer. Place just enough of the okra mix (that's been sifted in a colander to remove excess flour and cornmeal) in the pan to be a single layer. If you have a lot of okra mix, you'll have to cook it in 2 batches, because you do not want the okra to stick together. If you do it right, the okra will be floating around.
6. Fry the okra til it's done on the underside and then flip it over to cook the top. I like mine golden brown. Be patient! This takes a while. If its taking too long, it means your oil is not hot enough. Let the okra cool and dig in!
Note: I always use fresh okra but this is the only time I've ever bought frozen breaded okra, so it would look better if it were fresh! If you do buy frozen, make sure it's thawed out first.
I finally found a YouTube video where a lady is cooking okra with tomatoes and onion! To see her version go to this link. I wish I knew where she is from so I'd know which state my mom learned to cook her okra this way! Brenda Gantt has a good fried okra recipe too. If you try my recipe, please let me know what you think! By the way, I make okra patties too!
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| Another Fried Okra Recipe at Collard Valley Cooks |
Fried Okra with Tomatoes, Onions and Green Pepper Recipe, by Tammy at her "Collard Valley Cooks" YouTube channel.
