In Texas, it’s a pretty common item on the menu. Fried okra. The first time I ordered it, it felt exotic, if not exactly sophisticated. I don’t think you can feel like a sophisticate while eating fried okra. I’m not even sure what wine pairing I’d recommend, except maybe Cooter’s Box O’ Fermented Grape Juice.
Last week, I saw okra at the grocery store. The thing is, I don’t like okra, but my husband does. As I’m a loving wife, I brought it home. Where it sat in my fridge for three days. Taunting me. Every time I opened the fridge, I heard the mockery: Who are you kidding? You don’t know how to cook okra!
(Okra is the mockingest of all the vegetables.)
So I turned to the web and discovered this for Okra Curry. I didn’t want to do a curry, but I used that recipe as inspiration for my own variation. No recipe is sacred!
1 T olive oil
1 t all-purpose flour
½ t garlic salt
1/8 t black pepper
Microwave the okra for three minutes. While it’s cooking, mix the flour, salt, and pepper.
Heat the olive oil in a nonstick pan over medium heat. Add the okra and cook for about five minutes. Sprinkle the flour mixture over the okra. I put the flour in a mesh strainer to get an even dusting. Cook the okra, stirring frequently, for two more minutes.
My husband says it’s delicious, but I’m still not a fan.