Since moving back, I have tackled it - dove fingers, wild turkey fingers, jalapeno poppers, okra, zucchini. We don't eat fried a whole lot, but I am so happy to say I can now do it if I want.
I used to think it was hard and messy. But mostly it just takes a little time and care. It's not near as hard as I once imagined. I'll put the basic recipe here and walk through the steps in the photo captions.
1 bowl of either egg and milk whisked together or (for egg allergy) just milk with maybe a bit of applesauce or cornstarch mixed in
1 bowl of seasoned flour - I season it with salt, pepper, garlic and Head Country seasoning
1 bowl of okra, cut about 1/2 wide
1 pan with about 1/2 inch of oil in the bottom, I use canola but I'll bet olive would be glorious!
|Mess of okra from the garden. Frozen okra would work too!|
|Cut 'em up.|
|Egg and milk in this case since The Boy With Egg Allergy was out of town.|
|I use a slotted spoon so the egg doesn't goop up in the flour.|
|Fluffy flour mixture, seasoned as much or as little as you want.|
|I use a slotted spoon to get them out of the flour too, shaking well to lose excess before putting in a bowl to transfer to pan.|
|Heat oil on Medium. Get a few drops of water and flick in. If it splatters and sputs, it's ready! If not, turn heat up a little but not too much! You want it hot enough they cook fast and don't get soggy, but not so hot they burn.|
|Watch them fairly close. In a couple minutes, when the bottom edges looks golden, flip them over with a spoon.|
|Once again, a slotted spoon is your friend to minimize oil transfer.|
|Let cool on paper-towel-lined plate. Maybe not the healthiest (better with canola or olive oil) but has the best flavor!|