by Jim Ridley
It's about okra.
Last week at the Woodbine Farmer's Market, a surprise monsoon sidelined all but two vendors, one being Delvin Farms. To thank them for braving the elements, I bought a pound and a half of okra, planning to fry it up in some cornmeal and bacon grease once I got home. Then it hit me: I've never fixed fried okra with fresh okra. I've always used a freezer bag and counted on the thawed slime to hold the breading.
So here are my questions:
1) Am I safe in cutting up the okra tonight, or should I wait and cut it right before use tomorrow?
2) If I cut it tonight, should I soak it in water?
3) Does it cook roughly the same amount of time?
4) Can you use buttermilk alone instead of egg-dip breading?
Any secret tips, recipe variations, etc. would be welcome. I bow to your expertise.