Fried Okra a la Griffith

I joined a community garden today because my backyard garden has failed me two years in a row. Either there’s not enough sun, the squirrels are eating all my seeds and seedlings, or I’m doing something horribly wrong. I stopped by the garden at Cliff Temple Baptist Church in Oak Cliff to see the plot, and the pastor told me to take some okra while I was there because they had too much. And he really wasn’t kidding. There were three plots completely full of 4-foot okra plants, so I took a good amount. I cooked it up for dinner tonight according to Boyfriend’s mother’s recipe, and it totally worked! I’ve never made it before at all, so I was glad it turned out edible, much less good. It’s not a total coating like in restaurants. I did learn that if okra is hard when you pick it, it’s going to be tough and gross when you chew it, like the tough ends of asparagus that get chopped off. Use the okra pods that are a bit spongy, and you’ll get a lovely result.  Here’s the “recipe,” which actually came from his paternal grandmother.

FRIED OKRA A LA GRIFFITH

*Slice okra into rounds

*Season cornmeal/polenta with salt and pepper

*Roll okra rounds in seasoned cornmeal

*Heat oil in pan

*Fry okra in batches small enough for pieces to spend time on the bottom of the pan, for a few minutes, until soft

*Drain on paper towels before serving

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