Crispy Cornmeal Okra Recipes

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.

Steps:

• Heat the oven to 350 degrees F.
• Put the whole ears of corn into the oven (do not shuck the corn) and cook until the outside is charred and the inside feels soft when pressed, about 30 minutes. When it is cool enough to handle, pull out the silk and remove the husk. Cut the kernels off the cob and set aside.
• If using frozen okra, put it into a strainer and run it under cool water for a few minutes to thaw. Remove the stems from the okra and cut them into thirds. Heat 1 tablespoon each of butter and olive oil in a skillet over medium-high heat. Cook the onion until it begins to soften, then add the corn, okra, and thyme. Cook for 1 minute and set aside.
• Butter a 13-inch by 9-inch pan with 1 tablespoon butter. Bring the water to a boil in a large saucepan and add 1 teaspoon salt. Gradually sprinkle in the corn meal, whisking constantly to avoid lumps. When it is all incorporated, stir in the remaining 3 tablespoons butter and the sauteed vegetables. Reduce the heat to low, season with salt, pepper, and nutmeg, to taste, and cook for 10 minutes stirring occasionally. Pour into the buttered dish and let cool.
• Slice the cooled cornmeal into squares and serve. You can also fry the cornmeal squares for a few minutes in butter or olive oil to make them crisp on the outside and soft on the inside.

Steps:

• In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.