Besides bacon grease, another yummy grease to use is fried pork chop grease or fried brats grease…mmmmmmm
I like to grow my own okra , they have a creamy yellow flower bloom at the start. And at harvest I do as most have suggested cooking wise, however I keep the applesauce close by if they are too hot.
My method is basically same as everyone else’s. I use a cast iron frying pan or dutch oven with veg/sunflower oil (about 1/2 inch). I use a fish fry cornmeal mix to cover the okra. I just fry it and turn each piece over which is a little time consuming but worth it. It’s best if eaten immediately. Also if you are frying a big batch it is a good idea to change the oil when the crumbs start to build up and make a sort of "sludge."
I had frozen some okra but had to throw it out due to lack of power after the storm. We also got a light frost which nipped the tops of the plants but they seem to be okay (some plants are about 6′).
Added some to fried potatoes this am, still cooking…
We have several rows of okra and have tried lots of methods of cooking. We like it best cut and then using Autry’s seafood breader-it already has salt, etc. and then frying in our Fry Daddy or other deep fryer until golden-not long! It is also great boiled briefly on top of small fresh lima (butter) beans.
There’s no telling what his secret really was, but I ate some fried okra at Mama’s Place on 42 Highway in Stockbridge, Georgia that was so light that they had to put a lid on the skillet to keep it from rising right up to the vent hood. To eat it, you had to take the service plate off the top, then quickly reach in and grab some on your fork before they all escaped.
Okay, so I exaggerate a whet. But only a whet. It really was dangnear lighter-than-air.
"My only two secrats are Crisco oil and timing," he remarked to me. He had as good a hand with chicken livers, too. "He’s plumb got THE TOUCH," Mama informed me. She was right.
Unfortunately, he died of a brain aneurism at age 42 (not related to heart: related to a car addident years before). Mama couldn’t handle it, and although she and his widow tried to keep going, it broke Mama’s heart. She died a year later, and the place is gone… it’s now a travel trailer dealersbip.
This is living proof that some of the best eateries hang by a fairly slender thread. Enjoy ’em while they’re here, folks.
Nostalgically, Ort. Carlton in Fried-Okra-Shy Athens, Georgia.
P. S. My story is true… sad, but true.
I used my okra in my beef stew and I gave me the solidity that I desired.
In addition, it tasted good
Paul E. Smith
Thanks! My mom always kept her bacon grease forever, but my boyfriend raised and eyebrow when I tried to use some from 3 months before, so I started wondering. My mom was raised on a farm in northern Alberta, and we often have exchanges like this:
"We never put eggs in a refrigerator on the farm!"
"Mom, you guys lived IN a refrigerator!"
Our red Okra started out slow but is now bearing heavily. We are picking it ever other day and have the tasty veggie several times a week.
The scientific reason we picked red over the green was we accidently bought the wrong type. Was not a bad mistake as I cannot tell the difference. Our first planting went wrong for some reason. All plants died. I have talked with several others who indicated the same problem. Our second planting worked much better.
We also had problems with our bell peppers, but finally they are producing well.
I planted about 100 onions, but next year I will double.
Paul E. Smith
I love fried and boiled okra but I haven’t been able to find any good quality fresh okra around DC. I did see some at Giant foods a couple weeks ago but it wasn’t good quality or fresh.
Anyone in the metro DC area know where I can get some?
Even Picky Peggy will eat fried okra [:)]
Although my mother always just kept her crockery jar on the stove, I keep my Mason jar full of bacon grease in the fridge. I use it constantly, but we have bacon once every weekend or two, so I constantly replenish. Heaven only knows how old that stuff on the bottom is [:D], but I agree with lleechef; I don’t think it ever goes bad.
Elise, you can keep it a long, long time, the stuff never seems to go bad. I have a batch in the fridge that must be from late spring (in the summer we’re having bacon on the boat or in the camper and the grease gets used to fry the eggs in [8D]).
While we’re on the subject, just how long can I keep that jar of bacon grease for anyways?
Sounds yummy, emmymom! Thanks for "reporting back". You’ve also inspired me to add some cayenne to the next batch I make! (I feel stupid that I’ve never done that before!)
I drove up to the Monument Cafe for lunch as I intended, but today they weren’t serving fried okra!! [:(!][:(] Oh well. I’m glad ONE of us got to enjoy some. [:)]
Had my okra for lunch today, and a fine lunch it was, too, with yellow-tomato salad on the side and a slice of homemade apple pie for dessert. Thank you, Hurricane Isabel – I didn’t have to work today, so I had time to cook!
I cut off the tips and ends, then sliced it about 1/2 inch thick. I shook it in a bag of about 2/3 cornmeal, 1/3 flour, dried it on a rack for 15 minutes, then fried it up in bacon grease. Most of the coating fell off in the pan, but enough remained to make a nice crackle on the outside. I had seasoned the cornmeal with just salt and pepper, which was nice, but next time I think I’ll add a little cayenne…just my own preference.
As you can see, I incorporated various people’s suggestions. Thanks to all for your help! The okra was yummy.
We have bacon about once a week, on the weekend, so I’ve been saving the fat, starting recently. It makes real good fried potatoes, too.
I own one mason jar…..I use it for my sweet tea. My sister in law cans, I’ll have to hit her up for a couple, but then again, my glassware seems to be walking off again and a case of mason jars is cheaper than glassware these days.
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