Okra In Oil Recipes
ROASTED OKRA
As a good Southern gardener, I find myself bringing in okra by the armload nearly every other day. Stewed okra is great, but for a little variety, we like to roast ours from time to time. This is so simple and easy and the okra tends to not be nearly as gummy or slimy when roasted. Chopped tomato makes a great addition when we have some handy.
Provided by ncope
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 20m
Yield 3
Number Of Ingredients 4
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 5.9 g, Fat 4.6 g, Fiber 2.7 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 1286.4 mg, Sugar 0.9 g
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
WHOLE BABY OKRA IN OLIVE OIL
Provided by Julia Reed
Categories easy, quick, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Wash the okra and gently rub to remove the outer fuzz. Trim off the stem, leaving the cap intact.
- Sprinkle the garlic with 1/2 teaspoon salt and crush with the back of a knife until smooth. Place in a large skillet and add 1 1/84 cup water, 1 tablespoon of the oil and a generous grinding of pepper. Mix well, add the okra and mix again.
- Place the skillet over medium-high heat, cover tightly and cook for 4 minutes, occasionally shaking the pan. Remove the okra to a serving platter and drizzle with pan juices and the remaining olive oil. Adjust the seasoning and serve at once with lemon wedges.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 2 grams
MARINATED OKRA
Leave on the stems for little serving handles. Something different for the condiment tray to suprise your friends with! From Nathalie Duprees Southern Memories Cookbook.
Provided by Diana Adcock
Categories Vegetable
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Steam or blanch the okra for 3-5 minutes.
- Plunge into cold water-drain and set aside.
- Combine the vinegar, oil, mustard, orange peel, juice, cumin, salt and pepper.
- Whisk well, pour over okra and marinate several hours or overnight.
- Drain and arrange on a serving platter to be eaten as finger food.
Nutrition Facts : Calories 157.2, Fat 13.7, SaturatedFat 1.9, Sodium 17.3, Carbohydrate 8.2, Fiber 3.7, Sugar 1.4, Protein 2.3
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