Faux Fried Okra

I loooove fried okra. If John and I are ever on one of those couple game shows where we have to guess each other's favorite stuff, I have instructed him that he is to say fried okra is my favorite food (I am to answer that his is filet mignon). I hate those kind of questions, because it is so hard to commit to one favorite thing, but I think I could eat fried okra for days without getting sick of it. My favorite is cornmeal-breaded okra, served at Cracker Barrel....mmmmmm.

I don't do any deep-frying at home (I'm scared of the hot oil, John is scared of heart attacks), so I've always had to satisfy my okra cravings at restaurants. Until now, that is. I saw this Southern Living recipe for Parmesan Okra on Kelly's Korner. I followed her modification of adding Creole seasoning, and also substituted half of the breadcrumbs for cornmeal. It is yummy and tastes very similar to the real thing. Try the Italian-flavored actual recipe, or use my modified recipe below:

Ingredients:

1 pound okra, cut into 1/2 inch slices

2 Tbsp vegetable oil

1/8 cup plain dried breadcrumbs

1/8 cup white cornmeal

2 tsp Creole seasoning

Saute okra in hot oil in a skillet over medium-high for 5 minutes. Mix together breadcrumbs, cornmeal, and Creole seasoning, then sprinkle over okra. Saute for an additional 2-3 minutes until slightly browned and serve.

We've had this about twice per week since I discovered the recipe. We had it with Hoppin-John in the picture above, and yes, that is fish-shaped cornbread. Will will eat anything that is in a fun shape, and John and I kind of enjoy it, too. :-)