Vegan MoFo: It's that time of year again! If you don't know what's up, allow me to give you a brief overview: short for the Vegan Month of Food, Vegan MoFo is an annual blogging event about all things vegan. Participants are given daily prompts and then post about it. If you need more info check out the MoFo website and get hip (click here and then come back). Today’s prompt: a dish that transports you back to a vacation.
Summer of 2018, I took my son and husband down to The Deep South for our first real family vacation. Sure we've gone out of town for a weekend and we've gone camping but this was our first family vacation proper. We spent half the vacation seeing the sights of Birmingham, hitting up museums and of course eating. I ate so much vegan food which was a bit of a surprise since there weren't vegan options growing up in the area. One morning we stopped in to a little spot to grab a breakfast to-go before heading down to Montgomery. We unanimously decided to share an order of Fried Green Tomatoes and Fried Okra on our drive down to the recently opened National Memorial for Peace and Justice (which was by far and away the highlight of the entire vacation - so powerful).
Today we're honoring that vacation with the other quintessential Southern food, Fried Okra. If you think you hate okra, I implore you to try it fried. Like any good Southerner, I believe just about any food aversion can be healed if you fry up the stuff. I mean let's take my terrible relationship with the devil's fave vegetable, eggplant. I loathe the stuff and can not eat it, but one horrible day I accidentally acquired 2. I fried it up and to my surprise it was edible. So give this okra a shot, ok?!
Fresh okra is hard to find outside of the South so this recipe uses frozen okra. It's important that you don't let the okra thaw completely as the moisture that acquires from the thawing process allows the batter to stick to these lil nuggets of joy.
Southern Fried Okra1 bag of frozen okra
1 cup cornmeal
1 cup flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
pinch of cayenne
1/4 cup oil for frying
- Before we get started let your okra hang out in a bowl on the counter for a short time out maybe 3-5 minutes. The okra shouldn't thaw, but it should start to form some "hey I'm defrosting" crystals.
- Once the okra starts to look a little wet, combine the cornmeal through cayenne in a set a bowl then toss the okra in it until the okra is completely coated.
- Heat up your oil in a cast iron skillet.
- Fry the okra on each side for about five minutes.
- Pull the okra from the sizzling oil and sprinkle with salt immediately.
MORE FRIED FOOD:Country Fried Steak
Crab Salad topped Fried Green Tomatoes
Portobello Finger Steaks
Fysh and Chips
UP NEXT: A cuisine that inspires you to travel
ICYMI, my fave international product is featured in this super easy weeknight dinner: Garlic Ramen with Sweet Basil Chili Paste
Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) Instagram, Twitter, Facebook, and Pinterest. Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can hashtag thisveganlyfe or @ ambereatsveg, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.
All the love,