Fried Green Tomatoes And Fried Okra Recipes

Steps:

• 1. Put the thawed okra and chopped tomato in a bowl and stir in the buttermilk. Cover and put in the fridge for at least 1 hour. When ready to fry, remove from the fridge and drain off the buttermilk.
• 2. Put about a cup of flour in a Ziploc bag. Add a couple of handfuls of okra & tomatoes to the bag and shake to coat.
• 3. With a deep fryer heated to 350 degrees, use your hand to get the okra & tomatoes from the bag, shaking off excess flour and carefully dropping in the oil. Fry just until golden and remove to a paper towel lined pan (make sure the pan is big enough so the okra doesn't lay on top of one another, this is key to the okra remaining crispy). Continue frying (adding more flour to the bag as needed), in batches. Once done, sprinkle lightly with salt before serving.

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Steps:

• Combine okra and tomato in a bowl.
• Season with the salt and pepper.
• Mix the cornmeal and flour and toss the veggies in this mixture until coated.
• Heat oil in a large skillet over mediun-high heat.
• Add okra and tomatoes.
• Cook, stirring and turning occasionally, until crisp and browned- about 15-20 minutes.
• Remove okra and tomatoes to a serving platter which has been covered with a paper towel to drain.
• Serve and heat while hot.

Steps:

• In a large bowl combine buttermilk and okra and let sit for 5 minutes
• In a large cast iron skillet, heat peanut oil over high heat to 375 degrees F.
• In a large bowl add the corn muffin mix. Using a slotted spoon remove the okra from the buttermilk and place it into the bowl with the corn muffin mix. Gently toss making sure all okra is well coated.
• Carefully add half the breaded okra to skillet and fry for about 6 minutes, or until golden brown. Use a slotted spoon to remove okra to the paper towel lined plate. Fry remaining okra.
• While okra is frying, in a large saucepan, combine diced tomatoes and chiles, tomato paste and Creole seasoning. Heat through over medium heat. Stir in heavy cream, season with salt and pepper and bring to a simmer. Remove to plate and top with fried okra. Serve immediately.

Steps:

• Preheat oven to 400°F.
• Pour about 1 Tablespoon of olive oil in the bottom of a caste iron skillet,enough to cover the bottom, may need more depending on the size of your skillet. Place the skillet in the oven while it is preheating.
• Mix the first five ingredients together and add to the skillet once the oven has preheated.
• Sprinkle with a little more oil and stir to coat all pieces.
• Place skillet back in the hot oven.
• Allow to cook 30-40 minutes, stirring occasionally and adding oil as needed.
• When the okra and tomatoes have reached your desired crispness remove from the oven and place in serving dish. Skillet will stay hot and continue to cook if you do not remove food.
• Enjoy!

Steps:

• Whisk milk and egg together in a large bowl. Pour cornmeal into another large bowl.
• Dip squash, potatoes, tomatoes, okra, onion, and green bell pepper into milk mixture; press vegetables into cornmeal to coat.
• Heat bacon grease in a large skillet over medium-high heat. Cook and stir vegetable mixture in hot grease until golden and tender, 15 to 25 minutes. Season with salt and black pepper.