Fried Okra


We spent a wonderful and relaxing week in Illinois with Gary’s parents, and made it just in time to view the eclipse in its totality! What amazed me the most was how bright the sun shone even with the majority of the sun being covered from the moon. And the corona around the sun, during the total eclipse, was mesmerizing! It makes me appreciate that beautiful ball of fire all the more, giving life to gardens and trees and everything in this blue & green world.

Melvin and Dorothy’s garden is full of tomatoes, cucumbers, okra, sweet potatoes, peppers, and zinnias of all shades, all growing fast in the hot August sun. We ate great meals among great company; our hearts and bellies are full.


2 c okra, chopped into 1/2 slices
2 c peanut oil
1 c flour
1 T paprika
1 T chili powder
1 egg


Heat the oil in a fryer, or in a large stock pan on the stove. After chopping all the okra, beat an egg in a small bowl. Pour over the okra. In another bowl, mix the dry ingredients. Take a 1/2 cup of the okra at a time, put in the flour mixture, then put them in the hot oil, being careful not to let it splatter. Fry for 5-7 minutes, or until they start to brown. Remove from the oil. Do this in 1/2 cup batches until finished.


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