Your not going to get more Southern than this... Fried okra is a main staple in the South and everyone has their own way of making it. They are all good to me. In fact, I can't recall ever meeting a plate of fried okra that I didn't like. My dad's double-dipped version is simple to fix and oh soo good! Around our house, it is gone in an instant, so I usually have to double the recipe.
Fried Okra Patties are a wonderful Southern twist of fresh okra, onion and corn meal. Can be used for a snack or a side dish.
I made these with my Grandmother many summers. I see now that you can buy store-bought okra pickles, but these are so much better!
the key for the success of this reciepe is to slice the okra as thin as possible..and to fry at an optimum temperature so that it gets crisps but doesnt burn
Don't let the number of ingredients for this thick stewlike dish keep you from trying this dish. Taking the time for this Creole speciality is definately worth the wait.
If you want, you can add chopped celery when you add chopped peppers and onions.
Richly delicious, this flavorful soup comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
A very flexible chicken soup...optional additions include a cup of diced celery, 1/2 cup cooked corn, 1 1/2 cups diced potatoes or rice. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
This colorful stir-fry makes a satisfying lot-fat meal.
The secret to fantastic gumbo is cooking the roux until it is the color of a copper penny. This is also very good with vegetarian bratwurst (smoked "sausage") substituted for the tofu.