BEA'S OVEN FRIED OKRA
One of my beach buddies, Diane, shared with me how to cook okra in the oven. These are as good and crunchy as deep fried okra but so much easier and much healthier. These are very good and the whole family loved them. *Diane said that you can also do squash the same way. Be sure to check out the grilled okra as well as boiled...
Provided by Bea L.
Categories Vegetable Appetizers
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400. Beat the egg really well. Wash then slice okra right into the egg and coat slices really well. Mix flour & spices together. Drop okra into flour and toss until well coated. Pour a little oil onto a cookie sheet or baking pan, tilting pan until well coated.
- 2. Shake off excess flour from okra slices and place in single layer into the oiled pan. Roll slices into oil just to lightly coat them.
- 3. Bake (uncovered) at 400 until crispy & golden, which depending on your oven may take approximately 40 minutes. Stir occasionally.
- 4. TIP: I whisked the egg in a medium size bowl. I dropped the okra into the bowl as I sliced it. Once I was done slicing the okra I rolled them around with my hands to coat well. I put about 1 1/2 cups of flour in a plastic grocery bag (I actually use two for a security measure) then added the seasonings. Then I put the okra into the bag and twisted the opening shut and started shaking until the okra was coated with the flour.
- 5. GRILLED OKRA: Wash and slice okra. Toss with Jiffy Corn Muffin Mix. Lightly spray an aluminum disposable pan. Shake off excess batter and place into pan. Grill (uncovered) until crispy and golden brown. Another beach buddy, Kathy, told me about this technique. These are really good, too.
- 6. BOILED OKRA: Wash okra but leave whole with a little stem on end. Place in a saucepan and cover with water. Add salt, black pepper, a little olive oil and about 2 tablespoons of vinegar (that's the secret). Boil til okra has changed colors and is tender. I like boiling mine to the point that they are just beginning to split open. My best friend, Ann's mother, cooked okra this way. I never cared for boiled okra until I ate Ann's mother's okra cooked like this. I think the vinegar makes all the difference.
MARTHA ROSE SHULMAN'S ROASTED OKRA
My friend Marian Schwartz gave me the idea to roast okra. It's an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won't be gooey.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 15m
Yield Serves four
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
- Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don't want it to brown as much, set the oven at 400 degrees.
- Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 2 grams
OKRA AND BUTTER BEAN STEW
This stew is adapted from my mom's down-home Louisiana recipe, and it turns okra-haters into okra-lovers. Guaranteed. -Kaya Mack, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook bacon and sausage over medium heat until bacon is crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , Cook onion and green peppers in the drippings until tender. Stir in the water, beans, tomatoes, tomato paste, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bacon and sausage; cook 10 minutes longer., Stir in okra. Cover and cook for 8-10 minutes or until okra is tender. Serve with rice if desired.
Nutrition Facts : Calories 252 calories, Fat 14g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 901mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 7g fiber), Protein 12g protein.
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.
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
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