Difference between revisions of "Okra"

Take a large cast iron skillet or sauté pan with 3-inch sides. I prefer to use lard and a little bacon fat; you can use canola oil, if you prefer. You want about  1/2 inch oil or melted fat in the skillet over medium heat. Bring the fat or oil up to between 375 and 400 degrees; checking with a thermometer. Transfer the coated okra a handful or so at a time into the hot oil and fry until the pieces are golden, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Continue until all the okra is fried. Then get it to the table as fast as you possibly can.

Take a large cast iron skillet or sauté pan with 3-inch sides. I prefer to use lard and a little bacon fat; you can use canola oil, if you prefer. You want about  1/2 inch oil or melted fat in the skillet over medium heat. Bring the fat or oil up to between 375 and 400 degrees; checking with a thermometer. Transfer the coated okra a handful or so at a time into the hot oil and fry until the pieces are golden, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Continue until all the okra is fried. Then get it to the table as fast as you possibly can.

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