As I've said before, there's no better way to eat okra than cut up, rolled in corn meal and fried... a mess of fried okr-y! A Southern tradition.
My Mama and the rest of my family always looked forward to the hottest days of summer when the okra, a heat-loving veggie began to ripen and a mess of fried okry was sure to find its way to many a summer supper, along with fresh sliced tomatoes, green beans, new potatoes cooked with just a bit of butter, and whatever additional bounty the garden offered. No meat needed! You never missed it!
Mama spent many summers trying to capture and preserve that summer "Fried Okry" flavor so we could enjoy the same yumminess come wintertime... just slicing and freezing the okra resulted in a big frozen lump that took forever to thaw and when it did was mushy and hard to roll in the meal... she tried freezing the okra pods whole but then you either had to slice hard-as-a-rock okra pods or wait til they thawed and again... mushy! Canning them resulted in slimy slimy and un-fry-able (pickled and canned are great, as is sliced and canned in veggie soup or gumbo, but we're talking okra for frying)...
So after quite some time and much trial and error, Mama came up with the following method... it's not perfect... nothing can take the place of fresh, fried okra... but it's pretty darn good...
Here's what she did... and what I did with my recent abundance of okra...
I sliced it up like I would to prepare for frying... My DH was a wonder... a gentleman and a scholar... he sliced all those itchy, slimy okra pods for me while I worked on other things... God bless that man!!!
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| Love Love Love that sweet man's hands! |
I sprinkled a light coating of cornmeal 
onto the sliced okra (you want a light coating here, makes for the BEST fried okra... I hate that thick coated store-bought deep-fried stuff, it's NOT traditional, Southern-fried okra... Light coating of cornmeal! Just what sticks to the damp okra... shake off the rest!)
onto the sliced okra (you want a light coating here, makes for the BEST fried okra... I hate that thick coated store-bought deep-fried stuff, it's NOT traditional, Southern-fried okra... Light coating of cornmeal! Just what sticks to the damp okra... shake off the rest!)Then I spread the meal coated okra onto a baking pan and baked it to a partial-doneness in a 350 degree oven for about 20 minutes. It doesn't get brown, it only sort of bakes the corn meal onto the okra and dries it out a little so it doesn't stick together so much when frozen.
I took it out of the oven after the 20 minutes or so (work in batches if you have TONS of okra!) and allowed it to cool completely.
Once it was cool, I bagged it up and vacuum seal
ed it (don't have to vacuum seal, it's just what I did and since I have a vacuum sealer 
and CAN, I did... Mama never did) Freezer bags
or containers
will work fine.
ed it (don't have to vacuum seal, it's just what I did and since I have a vacuum sealer and CAN, I did... Mama never did) Freezer bags or containers will work fine.
If you DO have a vacuum sealer and decide to vacuum your okra... stop the seal about halfway through the vacuuming step so it doesn't squish the okra completely flat! You don't want that.
Pop your bags of okra into the freezer and you have "almost as good as fresh" fried okra to look forward to next winter!
My Mother-in-Law did this with her okra and it was delicious. I have tried every recipe and idea I have heard but my okra always tasted "green". It did not taste good. A few years ago I figured this out. I wash and cut my okra into pieces. Then I take a glass pie plate and place the cut okra on the plate. I cover with plastic wrap and put in the micro wave on high for 2 minutes. (or until color changes) I let it cool and place in single layer in plastic bag and flaten the bag and freeze. I take the okra from the freezer and let thaw for a few minutes, add cornmeal, salt and peppr and fry in oil. Tastes great. Since there is no batter on the okra I can also use it for soups. Has anyone canned okra that could be fried?? If so I would like to hear about canning since my freezers are all full.
ReplyDeleteClair, since there's no batter, sure you can add it to soups. I WISH there was a way to can okra for frying but as far as I know, there's just not, it gets too mushy in the canning process. ~~Granny
DeleteMy Mom used this for "canning" okra and it worked pretty well.
Delete6 tbsp vinegar
3 tbsp salt
Approximately 4 qts okra
Place all in large stockpot and add enough water to cover okra. Bring to boil and cook until okra just begins to change color - don't overcook. Using slotted spoon, dip okra out of liquid and put into jars. Seal and turn upside down and cover it with towels until cool. When you get ready to open it, pour it into a colander and gently rinse with water and then bread and fry.
My mother did fry her canned whole okra. She would drain off the liquid, slighthly mash the okra toward the stem, dip in seasoned flour and fry! We thought it was delicious!
DeleteOk, granny thanks! just what I was lookin fer. Except once frozen like this how do you finish cooking it?
ReplyDeleteI let it thaw out enough to be able to break apart the pieces, then fry in oil. ~~Granny
DeleteI know a person who prepares her mushrooms as if she would for eating. but she freezes them on a cookie sheet, when frozen she bags up and throws the in the freezer. to use them, she dumps them out on a cookie sheet and puts them in a 350-375 degree oven to reheat them. just like fresh... so I am thinking okra could be done the same way. I am going to try this. is also, want okra for soups, so am going to slice them, freeze on sheets them in bags. this way they won't stick together.
DeleteCould summer squash be done this way?
ReplyDeleteIs Southern baked okra just as good? Got heart disease in family....trying to make it a slight healthier?
ReplyDeleteIt's not QUITE as good... but is an acceptable, healthier alternative. ~~Granny
DeleteI've canned okra in tomato juice, to use in soups. Haven't been able to do a lot, because I didn't have that much okra :) But it seems to take care of the slime, and I'm happy with it!
ReplyDeleteI have a question for you. When you tried just freezing them without cornmeal, did you blanch the okra before freezing? I know it will turn to mush if you don't blanch first. I am thinking about my summer garden and how I will store everything, and found your blog in my research. I will try your cornmeal method, but I would also like some plain. So, did the mush happen even though you blanched, or did you not try blanching?
ReplyDeleteGreat post! I did this for years. Corn allergy (and wheat) prevents me from using corn meal and so I use brown rice flour. Works very well and makes the okra crunchy and delicious. When I fry it, I make it very crunchy and after it cools and the grease drains from it on paper towels, I place it into containers and pop it into the freezer. It retains its crunch even when frozen and thawed. My question is - is it possible to can it after it's fried? Perhaps in an oven like one would for dry ingredients? Most of the grease leaves the okra so it's not mushy like okra fried with flour or cornmeal can be at times. It's like eating popcorn. Thanks!
ReplyDeleteHi, I'm trying this preserving technique for the first time. My question is, do your fry it frozen or let it thaw. Thanks and happy preserving! Tina
ReplyDeleteIf it will "break apart" easily, I fry it from frozen... if not, I let it thaw enough to break apart, then fry. ~~Granny
DeleteI like unbreaded fried okra and like a lot of people I have tried every way possible to freeze them for the winter. I have come up with this way to freeze okra and it comes out nearly perfect. Wash and trim the stem end making sure not to cut into the flesh. Have a clean sink with cold, ice water waiting. In a pot of water at a rolling boil drop in a handful of okra and it takes just a few seconds, the okra will turn vibrant green, quickly remove and drop in cold water to shock and stop the cooking. Let cool in ice water until no heat is felt when touched. Then lay the whole pods on paper towels or clean dish cloths and allow to dry, patting them also will help speed this process. Once dried, cut the okra into the desired size pieces onto a baking sheet/jellyroll sheet in a single layer. Put pan in freezer and flash freeze the okra. Once frozen solid, take out and loosen from pan with spatula and bag in desired bag size. Work quickly to minimize defrosting. Put bags back in freezer until ready to use. When cooking, I put a little olive oil in a frying pan and when heated pour the frozen okra in, season to taste with salt and pepper and cook to it is to your liking.
ReplyDeleteThank you for the tutorial especially the vacuum sealer tip.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteDo you just use plain yellow cornmeal...any salt or other seasonings? This is my first time growing and putting up okra. My family and I only like it breaded and baked, so I am thankful for this post!
ReplyDeleteYes, just cornmeal. I add salt and other seasonings when I cook it. ~~Granny
DeleteWhat can be done with the pods that get too large? Anything? I only have 6 okra plants planted but those pods grow fast!
ReplyDeleteWhat can be done with the pods that get too large? Anything? I only have 6 okra plants planted but those pods grow fast!
ReplyDeleteNot much can be done with the big, tough pods. Seed saving for next year... crafts... they're not really edible. ~~Granny
DeleteThat is what happened to me last year, it does get pretty tough!
DeleteThat is what happened to me last year, it does get pretty tough!
DeleteThis comment has been removed by the author.
ReplyDeleteI have canned my okra, & it does get a bit slimy, but when I open a jar I've canned I pour it into a colander & run water over it to wash it off then I batter it with cornmeal & fry, a lady here (I'm in Tennessee) told me that's how she does it, and it worked for me too!
DeleteI have canned my okra, & it does get a bit slimy, but when I open a jar I've canned I pour it into a colander & run water over it to wash it off then I batter it with cornmeal & fry, a lady here (I'm in Tennessee) told me that's how she does it, and it worked for me too!
DeleteI have canned my okra, & it does get a bit slimy, but when I open a jar I've canned I pour it into a colander & run water over it to wash it off then I batter it with cornmeal & fry, a lady here (I'm in Tennessee) told me that's how she does it, and it worked for me too!
ReplyDeleteDo you put the okra in heated hard with heated kids for the canning?
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI meant... Do you put the okra in heated jars with heated kids...
ReplyDeleteThanks so much for the post. My square foot garden is overflowing with okra this year, to the point that I've got to do something...And I only planted 8 plants. I'm definitely going to try your freezer method. When cooking, my mother always used equal amounts of yellow corn meal and flour with plenty of salt and a little pepper. But she also added a bit of onions and potatoes...and of course this was all in a large iron skillet. Mmmm... gotta go get started. Thanks again!
ReplyDeleteDo you think this method would work with yellow squash also?
ReplyDeleteYes, we've done squash the same way as well. ~~Granny
DeleteI have 32 lbs. of yellow squash and zucchini to put up and saw your post here that it can be blanched in the oven. I usually oven fry my squash/zucchini slices with a light coating of cornmeal, salt/pepper when preparing them for a meal. This sounds like a great way to preserve my abundance in the freezer. Can you tell me how long do you think I should have them in the oven and on what temp? I will be slicing them approx 1/4 to 1/2 inch disc. I am anxiously awaiting your reply and thanks :)
ReplyDeleteRe-posting, forgot to hit notify me button on first post.......
ReplyDeleteI have 32 lbs. of yellow squash and zucchini to put up and saw your post here that it can be blanched in the oven. I usually oven fry my squash/zucchini slices with a light coating of cornmeal, salt/pepper when preparing them for a meal. This sounds like a great way to preserve my abundance in the freezer. Can you tell me how long do you think I should have them in the oven and on what temp? I will be slicing them approx 1/4 to 1/2 inch disc. I am anxiously awaiting your reply and thanks :)