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
Provided by Food Network
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Add the tomato paste, garlic, olive oil, 1/2 teaspoon salt and 5 ounces of water to a medium saucepan. Stir to combine. Place the saucepan over medium heat and cook, stirring, until fragrant and just starting to boil, 3 to 5 minutes. Remove from the heat and set aside to cool.
- Combine the cornmeal, flour, dried basil, garlic powder, dried mustard, cayenne pepper and dried thyme in a medium mixing bowl. Set aside.
- Add 2 cups water to a medium pot over medium-high heat. Place a 10-inch bamboo steamer over the pot. Working in batches, add the okra, cover and steam until crisp-tender, about 4 minutes.
- Pour enough vegetable oil into a medium, heavy-bottomed pot to reach 3 inches deep. Heat over medium-high heat until the oil reaches a temperature of 365 degrees F.
- Dip each piece of okra into the tomato paste mixture and then roll in the cornmeal mixture. Working in batches, fry the okra until golden brown and crispy, 3 to 5 minutes. Transfer to a paper-towel-lined plate to drain. Season the fried okra with 1 teaspoon of salt. Place on a serving platter with lemon wedges if using.
MAMA'S FRIED OKRA
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Wash and cut okra into 1/4-inch pieces. Mix cornmeal, flour and seasoning. Add okra. Pour oil into a deep frying pan and heat to about 400 degrees F. Fry until golden.
FRIED OKRA
Steps:
- Fill a large pot with enough oil to reach 2 inches up the sides of the pot. Heat oil to 360 degrees F.
- Thinly slice okra lengthwise. In batches, fry okra in the hot oil until edges turn golden brown and crisp, about 2 minutes. Transfer to paper towel-lined plate and sprinkle with salt. Place okra on a serving platter. Fry sage leaves in a single batch until crisp and nearly translucent, about 1 minute. Transfer to a paper towel-lined plate and sprinkle with salt. When cool enough to handle, crumble sage leaves over okra and serve warm or at room temperature.
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.
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.
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!
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
AUTHENTIC SOUTHERN FRIED OKRA
Make and share this Authentic Southern Fried Okra recipe from Food.com.
Provided by 1 Fat Chef
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash okra and cut into 1/2 inch rounds.
- Put in a mixing bowl and sprinkle with flour. Shake it around vigorously to coat evenly, then bounce in a wire strainer to remove all excess. Final coat should be very light!
- Return to mixing bowl and add beaten egg. Stir to cover each piece of okra.
- Place cornmeal in zipper bag with salt and pepper.
- Add okra in 1 cup batches and shake until each piece is coated. Remove with something that will allow extra cornmeal to fall away. Put on a plate until all okra is coated.
- Fry in 1/2 inch lard or oil at 400 degrees or med-high until pieces are golden brown.
- Drain on brown paper or a wire rack.
- Salt additionally if desired.
Nutrition Facts : Calories 228.9, Fat 3, SaturatedFat 0.7, Cholesterol 46.5, Sodium 623.3, Carbohydrate 45.3, Fiber 6.7, Sugar 1.6, Protein 7.7
SOUTHERN FRIED OKRA
This is another recipe I grew up with. This is passed down from word of mouth, no one has ever written it down before! Fresh, fried okra is soo simple to fix and soo good!
Provided by Jessica K
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a big bowl beat egg with a fork, pour milk in and combine. Pour the cornmeal in another big bowl.
- Pour enough oil in a big skillet, halfway up, or you can use a deep fryer. Set heat to Medium-high.
- Put some okra pieces in milk mixture and then coat in cornmeal batter. Fry in skillet 10-15 min, occasionally turning/stirring them around. They are done when crispy and golden brown but not black!
- Drain on paper towel lined plate. Sprinkle with salt and pepper (i don't use pepper but some people prefer it).
- Repeat with rest of okra till all gone. Enjoy!
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.
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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