I went to the fresh market to get some of the last of the summer okras. I also grabbed a small yellow onion. I came home and sliced up the okras. Now, the okras are a bit fuzzy on the outside and a bit sticky, however, at this stage, uncooked, they are not a bit slimy.
I also peeled off the outer thin, papery onion skin of the onion and coarsely chopped it up while my big, black, iron skillet and oil preheated over a medium-high heat. I could just barely wait for the oil to get hot enough to put toss in the okras and onions, but at last the oil was just perfect.
I really enjoy the sounds of sizzling okra; it makes my mouth water knowing how much I'll enjoy this scrumptious side dish. I know you'll like this too!
Enjoy!
Ingredients:
- 25 - 30 fresh okra spears - sliced about thinly
- 1 small yellow onion - coarsely chopped (skin removed)
- 1/2 cup cooking oil (I use peanut or vegetable oil)
- salt & pepper to taste
- Large black iron skillet or large frying pot or skillet
- Large plate or bowl for cooked food
- Paper towels for draining cooked food
- large slotted spatula or spoon
DIRECTIONS:
- Cut up the okra about the thickness of a nickel or quarter. Discard the pointed tops.
- Remove the outer skin from the onion and coarsely chop.
- Heat the oil in a thick black skillet (or heavy, thick bottomed, large frying pan), over medium-high heat.
- When the oil is good and hot, gently add in the okras and onions.
- Let them cook for a good 5 minutes and gently turn them.
- Repeat step #5 about every 5-7 minutes...and continue to cook until the okra and onions turn a deep, dark, caramelized brown.
- Using a slotted spoon or slotted spatula, remove all the cooked okras and onions onto a paper towel lined plate or bowl.
