Preserving Okra

Yesterday I fried okra in peanut oil. I had three gallon bags of sliced okra in the refrigerator. I put all that in a large bowl, broke a couple of eggs over it, then stirred it up. In another bowl I made a mix of flour and corn meal with a teaspoon of baking powder and a pinch of salt. I drop about five large spoonfuls at a time of the okra into the fry mix and then put them in a strainer to get rid of the excess mix (so that it doesn’t all wind up in the bottom of my fry pot.)



After frying it all in batches (each batch takes about five minutes in boiling peanut oil) until they are golden brown, I spread them out on cookie sheets. I put the cookie sheets in the freezer over night. The advantage of freezing them like this first is that they don’t stick together or get mashed when I vacuum seal them the next day in portions just right for our family of five. When we’re ready to eat the okra I’ll take a bag out of the freezer, put them back on a cookie tray and then directly into a 400º oven while still frozen. They’re ready when they start sizzling…


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