FRIED OKRA
Provided by Alex Ward
Categories side dish
Time 15m
Yield Four to six servings
Number Of Ingredients 5
Steps:
- Cut the okra into 1/2-inch rounds. In a medium bowl, lightly beat the eggs. Place the flour, salt and pepper in a plastic bag large enough to hold the okra. Dip the okra in the eggs, then drop into the bag. Shake well, making sure that just enough flour adheres to cover and that the okra pieces do not stick together.
- Pour enough oil into a deep saucepan to come up to approximately 3 inches in the pan. Heat the oil but watch that it doesn't get too hot. Lower heat. Add okra one handful at a time. Fry, watching carefully, for 3 to 5 minutes until golden. Remove with a slotted spoon and drain on paper towels.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 28 grams, Carbohydrate 28 grams, Fat 33 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 530 milligrams, Sugar 2 grams, TransFat 0 grams
SOUTHERN FRIED OKRA
Golden brown with a little fresh green showing through, this fried okra recipe is crunchy and addicting! My sons like to dip them in ketchup. -Pam Duncan, Summers, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.
Nutrition Facts : Calories 368 calories, Fat 31g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 410mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
SPICED FRIED OKRA
Martha fries okra in a batter spiced with thyme, paprika, oregano, and coriander, which adds a citrusy aroma. The rice flour in this recipe ensures an ultra-crisp, long-lasting crunch.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Southern Recipes
Time 15m
Number Of Ingredients 10
Steps:
- Mix together coriander, paprika, oregano, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. In a large bowl, whisk together rice flour, semolina, and all but 1 teaspoon of spice mixture. Add okra; toss to fully coat. Shake excess flour mixture from okra back into bowl, and transfer okra to a plate.
- Add enough water to flour mixture in bowl to create a batter about the thickness of honey (you should have about 3/4 cup; you may need to add more water as you go along, as rice flour thickens quickly).
- Pour enough oil into a medium heavy pot to come about 1 inch up sides (about 4 cups). Clip a deep-fry thermometer to pot and heat oil over medium to 350°F. Working with a handful at a time, add okra to batter, turning to coat. Using tongs, lift out of batter and carefully add to oil.
- Cook, turning once, until golden brown, 1 1/2 to 2 minutes. Transfer to a wire rack set inside a rimmed baking sheet; sprinkle immediately with salt. Place in a 200°F oven to keep warm. When all okra is cooked, sprinkle with some of remaining spice mixture and more paprika. Serve with lime wedges.
SIMPLE FRIED OKRA
With only a few ingredients and about 10 minutes, you can enjoy light, crispy okra anytime. I prefer okra with a light flour coating versus corn meal. I want to taste the okra -- not the breading! Fried okra, a country staple, is best served hot alongside thick-sliced summer tomatoes.
Provided by Gunslingers Wife
Categories Vegetable
Time 8m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slightly beat egg with fork in medium-sized bowl.
- Pour okra into bowl and mix until coated well with egg.
- Add flour and mix well.
- Preheat skillet on medium-high until hot then add enough oil to coat bottom of pan.
- Shake off excess flour from okra then carefully add to skillet. Flip over okra every few minutes, watching carefully so it does not burn on the bottom.
- When golden brown, drain okra on paper towels. Immediately sprinkle with salt and freshly-ground pepper.
- Enjoy!
FRIED OKRA
Provided by Food Network
Time 25m
Number Of Ingredients 4
Steps:
- Wash the okra, cut it into 1/2-inch rounds, and place it in a small brown paper bag or plastic bag. Add the cornmeal and salt and pepper and shake to coat the okra with the cornmeal and seasoning mixture. Heat the bacon fat in a large, heavy skillet. Drop in the okra pieces a few at a time and fry until golden brown, turning frequently so that they are browned on all sides. Drain on paper towels and serve warm.
FRIED OKRA
A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.
Provided by Linda Martin
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 29 g, Cholesterol 46.5 mg, Fat 29.2 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 4.7 g, Sodium 167.3 mg, Sugar 1.4 g
FRIED OKRA
Oh this is so so good. This is the best fried okra I've ever had. My mother in law doesn't fix her okra any other way and I swear it's so good it could even be served as a FABULOUS APPY!!! Please give it a try, I promise you will not regret it.
Provided by Parkers Mom
Categories Vegetable
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Drizzle buttermilk over cut okra.
- Place dry pancake mix in a batter bowl and shake until coated well.
- Fry about 1 tablespoon at the time and fry until golden brown.
- Salt to taste.
Nutrition Facts : Calories 136.1, Fat 1.8, SaturatedFat 0.4, Cholesterol 7.4, Sodium 412.9, Carbohydrate 25.7, Fiber 1.7, Sugar 1, Protein 4.3
FRIED OKRA
Nothing says "Southern" like the smell of okra frying in a cast-iron skillet atop an angry flame. Done right, everybody loves okra. I have been known to turn the most fervent okra haters into okra lovers. Herbs and spices and the right cooking techniques can really change the experience and flavor. As an adult, I grilled okra for the first time, and added it to hushpuppies that turned into okra fritters. I've made okra relish and-dare I say it-jalapeño-okra jam and okra dip. You tell me you don't like okra, then boy, do I have a few recipes for you.
Provided by Alexander Smalls
Categories Okra Summer Side Appetizer
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place the okra in a medium bowl. Season with the cayenne and salt and black pepper. Toss with the buttermilk until well coated and let sit for 10 to 15 minutes; drain well.
- Fill a large cast-iron skillet with oil to a depth of 1/2 inch. Heat over medium-high heat to 350°F.
- Combine the cornmeal, rice flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a shallow dish. Dredge the okra in the cornmeal mixture, shaking off any excess. Working in batches to avoid crowding the skillet, add to the hot oil and fry, turning once, until golden brown, about 2 minutes per side. Drain on a crumpled brown paper bag or paper towels.
- Serve immediately.
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