Last week, Jennie and I found ourselves at the Hollywood Farmer’s Market searching for inspiration among the piles of summer vegetables. When we found a stash of gorgeous okra, the memory of an exceptional batch of fried okra that I enjoyed at an Atlanta restaurant in 2011 came rushing back to me.
I remembered that this restaurant cut their okra in halves, lengthwise and fried them in long skinny strips rather than tiny rounds. The result was more okra and less breading, allowing for that indulgent fried taste while actually being able to taste the vegetable underneath. We thought, why not take it a step further and just fry them whole?
This may have been the best decision of our lives. The result was even better than we could have imagined, thanks to the flavorful, fresh okra we used. Using some of our freshly made from scratch mayonnaise, we whipped up a quick remoulade to serve with these and promptly devoured every last one.
I truly don’t know how we will stop ourselves from making this every weekend. Will you be giving it a try?