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Old 09-09-2011, 05:41 PM
 
Location: Durm
5,876 posts, read 8,857,803 times
Reputation: 6618

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Ok, this is a longshot.

I am obsessed with the fried okra at Casey's Buffet. Never in my life did I think I'd ever actually crave...okra.

It's not breaded, and it's not slimy. It's just little chunks of deliciousness.

Anyone know how they make it? They won't cough up the recipe, and what if I don't live here forever, and I can't get this okra anymore

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Old 09-09-2011, 06:07 PM
 
Location: Sneads Ferry, NC
11,266 posts, read 19,814,692 times
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I haven't been to Casey's, however my mother-in-law made fried okra that wasn't breaded or slimy. It is just cut in rounds and fried in a mix of oil and butter until it is almost black all over. That caramelizes it and it is crunchy and sweet.
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Old 09-09-2011, 07:24 PM
 
Location: Winston-Salem
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OKAY.... Okra should never be served unless fried. Being a southern country boy. I have tried it about every way except fried but not bread. Will have to do.
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Old 09-10-2011, 03:32 AM
 
Location: Colorado
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If it is in little individual chunks, it is probably lightly breaded and then flash frozen before dipped down in oil...(like they make fries or corn dogs)... I have never heard of that restaurant......do you live near a Cracker Barrel?

I grew up eating it slimy, AND fried in an iron skillet the southern way---dipped in eggs and then flour and cornmeal.........anyway is fine with me....I love it!
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Old 09-10-2011, 05:25 AM
 
Location: Durm
5,876 posts, read 8,857,803 times
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Quote:
Originally Posted by Wurzig View Post
If it is in little individual chunks, it is probably lightly breaded and then flash frozen before dipped down in oil...(like they make fries or corn dogs)... I have never heard of that restaurant......do you live near a Cracker Barrel?

I grew up eating it slimy, AND fried in an iron skillet the southern way---dipped in eggs and then flour and cornmeal.........anyway is fine with me....I love it!
No breading at all! It's quite amazing. I'm not sure if I live near Cracker Barrel but Casey's is terrific, I highly recommend. Their fried chicken is great too.

Oh wait...I actually have a picture ... poor lighting, but:



Hee.
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Old 09-10-2011, 05:27 AM
 
Location: Durm
5,876 posts, read 8,857,803 times
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Quote:
Originally Posted by goldenage1 View Post
I haven't been to Casey's, however my mother-in-law made fried okra that wasn't breaded or slimy. It is just cut in rounds and fried in a mix of oil and butter until it is almost black all over. That caramelizes it and it is crunchy and sweet.
Oh yum. I'll have to try and make it that way.
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Old 09-10-2011, 05:28 AM
 
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i thought they did bread theirs ever-so-slightly, but i couldn't tell you for sure.

as for me, i soak the okra in milk, just barely dust it with flour, and fry it on a skilled with olive oil.
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Old 09-10-2011, 06:50 AM
 
Location: Sneads Ferry, NC
11,266 posts, read 19,814,692 times
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Cletus's recipe sounds good too. Nora's picture looks like my mother-in-law's recipe, with maybe a dusting of cornmeal. A black iron skillet helps too.
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Old 09-10-2011, 02:33 PM
 
Location: Greenville, SC
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I had little brussel sprouts halved and pan-fried like that last Thanksgiving at a local restaurant ... absolutely the best brussel sprouts I've ever had. Will have to try pan-frying okra this way, too.
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Old 09-10-2011, 03:39 PM
 
Location: Mid-Atlantic east coast
5,372 posts, read 9,872,889 times
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My stomach has trouble handling most fried food, but I love okra, so I mix the whole okras up with a little olive oil, paprika, salt and pepper, spread them on a cookie sheet, and bake in oven @ around 380 degrees for about eight-ten minutes...until they get a bit brown & crispy on the outside...melt in your mouth on the inside...so easy to make, and pretty darn delicious.
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