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In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes.
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2. Heat a large cast-iron skillet or griddle until very hot and brush lightly with oil. In a bowl, toss the okra with 2 tablespoons of the vegetable oil and season with salt. Cook the okra in batches over high heat, turning once, until charred and tender, 3 minutes per batch. Transfer the okra to a platter. 3.
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Fried okra is popularly served at barbecues and restaurants in the South, especially as part of a meat and three. [2] It is often consumed during the summer, when okra is in season. [6] [7] It has been called "Southern popcorn". [8] The dish is associated with soul food, [9] [10] Cajun [11] and Gullah Geechee cuisine. [1]
[8] [9] After this initial publication, okra soup was commonly included in American cookbooks. [8] In the late 1800s, okra soup recipes were commonly published in The New York Times. [10] American okra soup can be prepared using canned, frozen, or fresh okra. [11] It is a traditional soup in Savannah, Georgia and Charleston, South Carolina. [12]
Bread soaked in milk, onions, garlic, and herbs is usually present in the recipe. In some recipes, the patties are covered with bread crumbs. In Ukrainian cuisine, a breaded variety called sichenyk ( січеник ) is made of minced meat or fish and vegetables.
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