Summer of Okra
Howdy, y'all! We're scouting the grocery stores for the best fresh okra now for our fried okra recipe. This recipe is as old as the hills, making it a timeless Texas classic.
Did you see last week's newsletter Southern Potato Salad?
→→ I WANT YOU TO Follow Texas Cooking on Instagram! ← ←
Enjoy this Texas Cooking recipe and have a great week!
You are reading our Recipe of the Week newsletter. In 2021 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website, as well as some old favorites. If you do not already receive our monthly newsletter, subscribe here.
If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!
This is a dish my husband loves, and he professes to hate okra! Not the deep-fried, batter-dipped variety, this is quick -- something you can keep an eye on while the rest of your supper cooks. And remember, the larger the okra pod, the tougher, so choose small pods.
- 1 pound fresh okra
- 2 large potatoes (baking type -- not new potatoes)
- 1 medium white onion, finely chopped
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/4 teaspoon ground pepper
- Wash okra and cut off stem ends. Cut in 1/2-inch pieces. Peel potatoes and chop into 1/2-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture.
- Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.
- Heat cooking oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil.
- Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes.
- Drain on paper towels.
- Makes enough for 4 or 5 hungry people.
Note: Another favorite recipe is Old Fashioned Fried Okra. Just the fried okra, ma'm!
Lone Star List
- Bev Cooks: SLOW COOKER CHIPOTLE CHEESE CHICKEN SANDWICHES
- Mexican Please: What Else Can I Make with Ancho Chiles?
- On Sutton Place: Fresh Peach Shortbread Bars
- DFW: 2021 Big Tex Choice Awards Food Competition Semi-Finalists
- Sweet Life: Carne Asada Chilaquiles Verdes
- NYT: On This German Farm, Cows Are in Charge. Or at Least Coequals. The cows don’t have to produce milk. The pigs sleep late. No animal on this former dairy farm serves a human need. Their only purpose is to live peacefully — and provoke questions about how we eat.
- New in the Book Pile!
Southern Smoke by Matthew Register.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
Request a Free Garden Catalog
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.
Unsubscribe from the Recipe of the Week Newsletter