Today, we’d like to share the formula for an Eden Knight favorite:

FRIED OKRA!

1. Grind cornmeal. We grew some beautiful multi-colored corn this yea! When it was nice and dry, we stripped it from the cob and ground it in a Vitamix until it was coarse cornmeal.

2. Chop okra into ¼” to ½” slices. The Eden Knights have their own preferences for the perfect size of fried okra--smaller pieces get crispier.

3. Batter the okra. We use a 3 step process for coating the okra: first, dip slices in a mix of half cornmeal with half flour with salt and pepper. Second, dip slices into eggs beaten with a little bit of milk and liquid aminos. Third, dip slices in cornmeal-flour mix again.

4. Fry okra. The trick is to get the oil hot enough. Test the temperature by dropping a battered okra slice in the oil; if it sizzles loud and proud and bubbly, the oil is ready. If it’s a wimpy, quiet little noise with weak bubbles, allow the pan to heat longer. Do not overcrowd the pan. Fry the okra until the batter is golden brown to your preference!

5. Serve okra hot. Pair it with a dipping sauce, if you prefer.