I have put okra in the freezer for at least 10 years by cutting, breading and just about anyway you can think of. All from recipes on the web and from seasoned gardeners. Until one Thanksgiving day I just happened to ask my own mother why it was that her okra was always better than mine from the freezer. She gave me this simple reciepe that I have used for the past 5 years now and I will never go back to any other reciepe. Cut your okra off the stalk, bring into your kitchen. Do not wash it. Place whole pods into a gallon size freezer bag. Zip it up and throw it in the freezer. When you are ready to cook, take the bag out and pour as much of the okra you want to use onto a plate. The okra comes out easily in pods because it hasn’t been washed. If some are sticking to each other just put apart. Put your bag back in the freezer. Take your okra you poured out, put on a plate and pop in the micro to soften it up a bit (just enough so it cuts easily). Take a knife and cut it up, bread it in cornmeal. Get a cookie sheet and place about 1/2 cup of cooking oil in the bottom to cover it and pour your battered okra on top. Bake, turning every so often (I say every 10 minutes) until brown and as crispy as you like. I make this for every potluck, sports dinners, Thanksgiving, Christmas and any time I am called upon to bring food. I get the most compliments and requests to bring this dish than any other dish I have made. Even though you don’t wash the okra, when you cook it any bad thing that may have been on it will not hurt you. It’s kind of like cooking with your cast iron skillet and not washing it. But I do recommend that if you grow your own okra as I do make sure that all pesticides you may have put on it had been washed off by the rain. For this reason I don’t put pesticides on my okra anymore after it blooms.
Posted on: Mon, 30 Sep 2013 04:59:50 +0000
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