Hi

I'm so sorry I forgot to include the fried okra recipe in the newsletter. Here's my method:

Fried Okra

1-2 pounds of fresh okra
1-2 cups Masa flour
Sunflower, avocado, or coconut oil for frying

Salt, pepper, and/or smoked paprika

Wash and slice the okra into 1/4 inch thick pieces. I always cut the tips so the ends are around 1/2 inch long. When I was a kid I always competed with my sisters to see who could get the most tips. Silly, but fun!

Pour the oil into a large cast iron pan so it fills up 1/2 inch from the bottom and set it to medium heat. Let the oil get nice and hot while you mix up the okra and breading.

Seasoning - throw in a good dash of salt and pepper into the masa flour and stir it around. Throw in the sliced okra and shake off the excess. I use a steamer basket for this which has large holes so the extra masa flour can fall out easily into another bowl.

Test the oil to make sure it's hot enough by dropping in one or two okra pieces. It should instantly foam and bubble. Throw in enough so the pan is full, but the pieces aren't overlapping too much.

Let the okra brown nicely and stir the pieces around to flip them over. It should take around 5-7 minutes to cook through the whole batch. Scoop the fried tasties out of the pan with a spider wisk or slotted spoon and onto a plate with 2 layers of paper towels. Immediately sprinkle with a dash of salt. 

Begin eating immediately because okra is always best when it's hot! I usually eat half the first batch while frying up the rest. Everyone knows to stay close to the stove when okra is frying because it tends to disappear fast.

I hope you'll give this recipe a try and enjoy making okra with your family! 

Let's go quilt (or cook),

Leah Day