Matchstick Fried Okra

The end of July means that summer is drawing to a close for our family. I start back at school on Monday and my girls will join me the following week. I find myself frantically trying to take care of all the chores I just knew I would tackle in the first few days of break but never did and also trying to hold on to all of my favorite parts of the season.

One of those favorites is going to a local farmer's market on Saturdays. After we moved here 13 years ago, I immediately fell in love with the Maryville market. My husband teaches at Maryville College and several of his colleagues told us how fabulous it was. It is a bit of a drive from our house on a weekend morning and getting there when it opens is imperative if you want the best goods so it's worth it to wake up early.

This morning was extra joyful because my mom joined me for the trip. I loved sharing the experience with her and introducing her to some of my favorite vendors! We both came home with a bounty of fresh produce, pimento and baguettes from Blackberry Farms, and a beautiful bouquet of zinnias. Among our treasures were boxes of okra that had some burgundy ones mixed in.

I was so excited to come home and make a new recipe for okra that my mom made recently. Mom and Dad moved to Knoxville in May and our family has so loved being able to share meals together more often. We linger over dinner and then move our conversation to their peaceful back porch to watch the birds in the woods behind their house and then the sunset. These evenings are sacred and I am so grateful for every meal we have shared together.

I am also grateful that my mom taught me how to make her matchstick fried okra! She tried some at an Indian restaurant and then luckily figured out how to duplicate it. I have never been a huge fan of okra but these little strings were so delicious and I couldn't stop eating them.

The trick to the recipe is to make sure that you cut the okra in thin little strips which requires a very sharp knife. Be sure to dry the okra very well after rinsing it off. You will want to cut the okra in half lengthwise and then lay the seed side of each half down on the cutting board. Then just slice very thin, long strips of the okra. You really want little shoestrings when you are done. Be sure your oil is very hot and that you have a plate close by for draining them. A little salt is all you need for seasoning them.

As you are soaking up the last of summer, be sure to put these okra on your list to try!

Matchstick Fried Okra (click here for printable recipe)
fresh okra, rinsed and dried
olive oil
flour
salt

Slice okra in half lengthwise. Turn each half seed side down on the cutting board and then slice very thin.

Sprinkle a very small amount of flour (less than a teaspoon) over the okra strings and toss to combine.

Heat around 1 1/2 - 2 inches of oil in a Dutch oven over medium high heat to about 350 degrees (I stick the handle of a wooden spoon in the oil and when it has little bubbles all around it, I know it's ready).

Fry okra in batches for about 6-8 minutes or until brown and crispy. Remove to paper towel lined plate and blot. Salt lightly.