This is a challenging time of year with my birthday and all the holidays; and this year was a big milestone for me, as I entered a new decade! I feel the same...I refuse to age! We enjoyed a wonderful celebration with family and friends. Then my computer crashed...guess that's what a big birthday does! As usual, with my son to the rescue, I'm back in business with only a few details to be completed (by him, of course)!
During the crazy holiday season, we need simple dishes like this scrumptious fried okra...great for family dinners or as a holiday side. Why wait, let's satisfy that craving...
I Think I Could Eat The Whole Pan...
This May Be My Dinner!
Inspired by Syrup and Biscuits Oven-Roasted Okra
- 2 TB extra virgin olive oil
- 2 c. (about 9 oz.) fresh or frozen (not necessary to thaw) okra, cleaned and cut into about 1/2" slices (ends discarded)
- approx. 1/8th tsp. each table salt and freshly ground black pepper (or to taste)
- In a 10" skillet (ideally iron), heat the oil on medium-high heat until a droplet of water pops and skitters in the pan.
- Add the okra in one layer to the pan and sprinkle with the salt and pepper. Saute, turning frequently to brown as evenly as possible, until golden brown and crisp (about 10 minutes...the okra will shrink).
- Transfer with a slotted spoon to a paper towel lined pan or plate and distribute in one layer to best drain the oil. Serve while hot.
- Leftovers may be refrigerated about 4 days. To reheat, spread the okra on a foil-lined sheet pan which has been sprayed with a non-stick cooking and place in a 400º oven for a few minutes or until hot (watch closely).