When I was in the States last year, one of the things I got to try for the first time was fried okra. Bizarrely, it was at a chinese buffet restaurant, but next to the wontons and noodles there was a section of popular southern food. I had heard okra mentioned on TV etc, but it isn’t something I had noticed much here in the UK.

Okra is an odd looking and tasting vegetable, somewhere between cucumber, tenderstem broccoli and asparagus. It is popular in asian and african cuisine, but hasn’t quite made it into mainstream British menus. It is in season right now, and you can get it in some high street supermarkets or in asian food markets.

I seasoned the cornmeal coating with some Lawry’s seasoned salt, but if you don’t have that, you can use salt and a little paprika. If you like things a bit spicy, you could throw some cayenne pepper in there.

Southern Style Fried Okra

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Ingredients

• 175g Okra
• 1 heaped tablespoon Plain Flour
• 1 Large Egg
• 100g Cornmeal (or polenta)
• 2 teaspoons Seasoned Salt

Directions

1.	Wash the okra, and pat dry. Trim off the tips
2.	Cut into about ½ inch / 1½ cm pieces and place into a bowl
3.	Place the cornmeal and seasoned salt into a freezer bag / ziploc bag and put to one side
4.	Sprinkle the flour over the okra, and stir with a spoon until all the okra is covered
5.	Tip the bowl's contents into a sieve over a plate, and shake to remove any loose excess flour. Discard the excess flour
6.	Tip the okra back in the bowl and pour over the beaten egg. Stir until all the okra is covered
7.	Drop the egg covered okra into the cornmeal, about half a dozen pieces at a time
8.	Shake the bag until the okra is covered. Scoop out using your fingers to gently strain any excess cornmeal, then place on a plate while you do the rest
9.	Put about 1 inch of vegetable oil in wok or frying pan over a medium high heat
10.	Add the okra in small batches and fry until golden. Leave to drain on a plate with some kitchen roll
11.	Sprinkle with salt flakes and serve