CRISPY CORNMEAL OKRA
Even if you object to the slippery texture of stewed okra, we think these little fried disks will win you over. Once crisped to a golden brown, fried okra is an irresistible snack enjoyed throughout the Southern United States, including Oklahoma. The chipotle sour cream dipping sauce adds a welcome kick to all the earthy greenness.
Provided by Roger Mooking
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large, heavy-bottomed pan, heat the vegetable oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
- Prepare a baking tray lined with paper towels.
- Combine the flour, cornmeal, black pepper, paprika, and garlic powder, in a shallow bowl.
- Put the egg whites, and a pinch of salt into another bowl, and whisk until the mixture is frothy. Dip the okra in the egg whites and allow the excess egg whites to drip off, then dip the okra into the flour mixture, shake off the excess flour, and gently drop into the preheated oil.
- Fry the vegetables until golden brown, turning frequently for even color.
- Transfer the fried okra to a tray, lined with paper towels to absorb the excess oil, and season with salt, to taste. Coat, and fry, and season the remaining okra. Serve with the Chipotle Sour Cream.
- Combine the sour cream, lime juice, chopped chipotle pepper, and salt, and pepper, to taste, in a bowl. Mix to incorporate well. Serve the dipping sauce alongside the Crispy Cornmeal Okra.
FRIED OKRA WITH RéMOULADE
"Fresh, never frozen" - that's Joseph J. Boudreaux III's motto when it comes to making the best fried okra. The Tipping Point Coffee co-owner and Houston home cook believes fried okra relies on fresh okra pods and a righteous cornmeal breading. Paired with a creamy rémoulade that's infused with a bit of heat, Mr. Boudreaux's fried okra recipe pays homage to his father, who grows the flowering plant right in his backyard in Texas. It captures all that the South adores about the quintessential summer side: simplicity, ease and plenty of flavor.
Provided by Kayla Stewart
Categories vegetables, appetizer, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the rémoulade: In a medium bowl, stir together the mayonnaise, ketchup, mustard, Cajun seasoning, vinegar and lemon juice. (Makes about 1 1/2 cups rémoulade.) Cover the sauce and chill it in the fridge until you serve.
- Prepare the okra: Pour oil into a large pot with high sides and a lid, to a depth of a few inches. Heat oil over medium-high to 350 degrees.
- While the oil is heating, combine the buttermilk and hot sauce in a large bowl. Place the cut okra into the buttermilk mixture and stir to coat.
- In a large bowl, stir the flour, cornmeal, Cajun seasoning and cayenne.
- Working in 4 separate batches, dredge the soaked okra in the cornmeal mixture using your hands. Shake off the excess flour and place the okra onto a wire baking rack. After one to two dredgings of okra, use your hands or a slotted spoon to sift the flour and cornmeal mixture, removing any clumps. Finish coating the remaining okra.
- Working in about 4 batches, making sure to not crowd the pot, fry the okra, stirring frequently, until crispy and golden, about 4 minutes. (Take care not to burn it.)
- Remove okra using a spider and allow the okra to drain on two plates covered with paper towels. Immediately season okra with sea salt. Serve immediately with the chilled rémoulade.
FRESH CORN SAUTé WITH TOMATOES, SQUASH, AND FRIED OKRA
Provided by Brandi Neuwirth
Categories Onion Tomato Side Fry Sauté Vegetarian Quick & Easy Low Cal High Fiber Corn Squash Summer Vegan Okra Cilantro Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
- Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.
CORNMEAL-CRUSTED FRIED OKRA
This classic New Orleans side dish is made with a cornmeal crust.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Melt shortening in a 12-inch cast-iron skillet over medium heat until a frying thermometer registers 375 degrees.
- Meanwhile, whisk together eggs and milk in a bowl. Place flour, cornmeal, salt, and pepper in another bowl; whisk to combine.
- Place 8 pieces of okra in egg mixture to coat, then dredge in flour mixture. Fry until golden brown, turning as necessary, 3 to 4 minutes. Drain on paper towels. Repeat coating and frying okra; serve warm.
CORNMEAL FRIED OKRA
My grandma used to make us fried okra a lot when I was a child and I loved it. This version comes from the "Soul and Spice" cookbook. My family likes to eat the fried okra with ranch dressing or ketchup but it is equally good on its own.
Provided by Slatts
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut okra into 1/2 inch rings.
- Combine cornmeal, paprika, salt, and pepper.
- Coat orka rings in the cornmeal mixture.
- Heat oil in a large skillet over meduim high heat.
- Fry coated okra rings 5-7 minutes until golden brown and tender. Be sure to turn the orka during cooking to ensure even doneness.
- Drain on paper towels and serve warm.
Nutrition Facts : Calories 266.8, Fat 14.9, SaturatedFat 1.9, Sodium 310.5, Carbohydrate 31.6, Fiber 6, Sugar 1.6, Protein 4.8
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