The edible pod of a bush in the hibiscus family, okra was historically used in the ancient Muslim world, as well as in Asian cuisines. Okra was introduced to the Americas in the 17th century by enslaved people of African heritage. The name okra most likely derives from a language in the Niger-Congo group. The unripe seed pods have a thick, mucilaginous juice that acts as a thickening agent. Okra pods have to be harvested while still unripe, or they will become undigestible. In the post-Civil War era, fried okra and okra fritters rose to prominence in Southern cuisine, a quick and palatable way to handle the plant's unusual texture.
Recipe Servings: 4
Ingredients
Directions
- Add the okra and beaten egg to a small bowl. Let the okra soak in the beaten egg for 5–10 minutes.
- Add the cornmeal, salt, and pepper to a medium bowl, mixing to combine.
- In a large skillet, heat the oil over medium-high heat.
- Dredge the okra in the cornmeal mixture, coating each piece evenly.
- Place the coated okra pieces in the hot oil and cook, stirring continuously. When the okra just begins to brown, reduce heat.
- Continue to cook until golden. Drain on paper towel and serve immediately.
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