A Fat Tuesday Feast
Ah, Mardi Gras. The one day of the year when it’s not only OK to indulge – it’s expected. Creole cuisine is decadent by nature, so on this last hurrah of a feast, dishes are spared no caloric limitations. Drape yourself in beads, throw on a glittered mask and pick up a fork: This issue of Galavante is heading to the Big Easy for the biggest party on the planet. Right now, we’re focusing on our fried okra recipe.
Fried Okra Recipe:
With a slightly slimy texture, Okra is an acquired taste. Enjoying them fried is the perfect introduction.
Serves 4–6
Prep time: 1 hour 30 minutes
Ingredients:
1 lb okra pods, stems removed, sliced 1/4-inch thick
Kosher salt
Cold water
Cornmeal
Vegetable oil, for frying
Preparation:
Place sliced okra in a large bowl. Sprinkle with salt and cover with cold water. Refrigerate for 1 hour. Place cornmeal in a bowl for dredging. Drain okra and roll in cornmeal. Fill oil about 1/2 inch in a deep skillet and heat to 350°F. Fry okra in batches until golden brown. Drain on paper towel and sprinkle with salt. Serve immediately.
Cooking Classes: The New Orleans School of Cooking
If you can find some time between partying and eating, learn how to cook true N’awlins food at The New Orleans School of Cooking. Offering both demonstrations and hands-on classes, you’ll learn how to make everything from gumbo to pralines.
Phone: (504) 525-2665
Website: www.neworleansschoolofcooking.com
After trying our fried okra recipe, try these:
Louisiana Red Beans and Rice Recipe