Our granddaughter, Maggie, came home from college a few days ago and had a list of foods she was craving)) She wanted fried ...

While it’s easy to love this veggie in all its forms, fried okra holds a special place in my heart. When fried, it turns into ...

1 pound young okra — halved lengthwise and cut into long, thin strips. Kosher salt. 1/2 small red onion, very thinly sliced (3/4 cup) 1 medium tomato — cored, seeded and sliced into thin strips.

Directions. Wash, dry and trim upper tops of okra pads, then cut crosswise into 1/2” pieces. Beat egg lightly with 1/2 teaspoon salt and a touch of milk or buttermilk, or omit milk and use 2 eggs.

Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer.

Cut the stem ends from the okra, and then slice them into rings ¼ inch thick. Fry them in drippings — bacon grease, salt meat drippings or even lard — until tender.