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.)

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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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