Sunday Night Supper Idea.
The easiest thing to grow this year in our garden was okra. We call it the dummy-proof vegetable—’cause even I can’t ruin it. This basic recipe was a hit last night for Adrian and all his friends. And if 14-year-old boys will eat it, anyone should.
Use the smallest, most delicate okra pods you can find.
3/4-1 lb. fresh okra
Salt and pepper
1 clove minced garlic
Corn oil, or other cooking oil
Cut the okra crosswise (not too thin) into 3/4-inch slices. Season with salt and pepper. Toss the okra in flour and shake off the excess. Heat about 1/4 inch of oil in a skillet and toss in the minced garlic. Fry the okra over medium heat. Stir and turn until light brown and tender. Remove with spatula and drain on paper towels. Serve warm and sprinkle extra salt and pepper to taste. Feeds 3-4.
Adapted from Mrs. Wilkes’ Boardinghouse Cookbook http://amzn.to/abI6hm