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
STIR FRIED OKRA
Make and share this Stir Fried Okra recipe from Food.com.
Provided by katybugkaren
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet or wok.
- Add okra and all other ingredients.
- Stir-fry for 8-10 minutes or until okra is tender crisp.
Nutrition Facts : Calories 103.8, Fat 7.2, SaturatedFat 0.6, Sodium 21.1, Carbohydrate 9.6, Fiber 3.5, Sugar 2.9, Protein 2.1
B.J. DENNIS'S OKRA STIR-FRY WITH RICE
Limpin' Susan is often called the wife of Hoppin' John, the pilau of peas and rice that Gullah cooks have made for generations in the South Carolina Sea Islands and Lowcountry, and that is also common in the Caribbean. Like Hoppin' John, the dish takes many forms depending on whose kitchen you grew up in. Some recipes start with fried bacon and end with washed long-grain rice, onions and okra steaming over simmering water for 45 minutes. Others call for simmering everything in chicken stock, or mixing chicken broth and cornstarch, then mixing the broth into cooked rice. B.J. Dennis, a Charleston chef, likes his Limpin' Susan more like a dry stir-fry, akin to what one might eat in Trinidad. The rice is cooked ahead of time, so liquid is fully absorbed and the grains remain distinct. This recipe is vegetarian, although Mr. Dennis likes to toss in a handful of chopped shrimp when the onions are softening.
Provided by Kim Severson
Categories dinner, weekday, grains and rice, main course, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Pour oil into an 8-inch skillet, adding more, if needed, to make sure it coats the entire bottom of the pan. Heat over medium to medium-high heat and add the okra. Cook, stirring occasionally, until okra is slightly browned and tender, about 4 minutes. Cover to allow okra to steam for a bit, until tender, about 1 to 4 minutes more.
- Add everything else but the rice and cook for 2 minutes more, stirring frequently. Increase heat to high and add rice, stirring gently but constantly for about 2 minutes. If you want the rice to brown. like fried rice, you can cook the mixture longer. Taste frequently, and add more seasoning and oil throughout the process as needed. Serve hot.
Nutrition Facts : @context http, Calories 686, UnsaturatedFat 13 grams, Carbohydrate 125 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 299 milligrams, Sugar 3 grams, TransFat 0 grams
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.
SKILLET-FRIED OKRA
Skillet-cooking is among the easiest ways to prepare okra and is guaranteed to please Southerners and neophytes alike.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 2 pounds
Number Of Ingredients 10
Steps:
- Heat oil in a cast-iron or heavy skillet until a frying thermometer registers 375 degrees.
- Wash okra under cold water; pat dry with a paper towel. Trim stem ends; cut each pod crosswise into 3/4-inch pieces.
- Whisk together the eggs and milk in a medium bowl; set aside. Place cornmeal, flour, salt, black pepper, and cayenne in another bowl; whisk to combine.
- Add okra to egg mixture; stir until evenly coated. Add cornmeal mixture; toss with hands or a spatula until evenly coated.
- Fry okra in batches until golden brown, turning as necessary, 1 to 2 minutes per batch. Drain on paper towels, and season with salt. Serve warm with hot-pepper sauce, if desired.
FRIED OKRA WITH HERB REMOULADE
You should be able to cut okra easily with a knife; if there's any resistance, it's too old to cook and should be discarded.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- In a shallow dish, whisk together cornmeal, flour, salt, cayenne, and ground pepper; set aside. In a large shallow bowl, whisk together egg whites and 3 tablespoons cold water. Add okra, and toss to coat completely. Lift the okra from egg mixture, letting excess drain off; add to cornmeal mixture, and toss to coat evenly.
- In a deep 12-inch skillet or Dutch oven, heat oil to 375 degrees on a deep-fry thermometer. Carefully place half of the okra in the oil. Gently stir without disturbing coating. Cook until golden brown, 3 to 6 minutes; adjusting heat as needed to keep the oil temperature between 300 and 350 degrees. With a slotted spoon, transfer okra to a paper-towel-lined baking sheet to drain.
- Return oil to 375 degrees; repeat with remaining okra. Season with salt, and serve with lemon wedges and hot sauce, if desired.
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.
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