HOW DO YOU COOK OKRA RECIPES
SOUTHERN FRIED OKRA RECIPE: HOW TO MAKE IT
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
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
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, FatContent 31g fat (2g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 410mg sodium, CarbohydrateContent 19g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 5g protein.
MARTHA ROSE SHULMAN'S ROASTED OKRA RECIPE - NYT COOKING
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
Total Time 15 minutes
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//schema.org, Calories 98, UnsaturatedFatContent 6 grams, CarbohydrateContent 9 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 280 milligrams, SugarContent 2 grams
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- Trim the stems and thin tips from the fresh okra pods. Cut the okra crosswise into ½-inch pieces. In a medium bowl, lightly beat the eggs with ½ teaspoon salt. Add the okra and mix well to coat with the egg. Let soak for 10 minutes. Heat ¾-inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375˚. Meanwhile, in a gallon-sized zip-top bag, combine the cornmeal, flour, remaining 1 teaspoon of salt, black pepper, and cayenne (if using). Seal the bag and toss to combine. Once the oil is ready, remove the okra from the egg mixture with a slotted spoon, draining off as much egg as possible, and add to the bag with the breading. Seal the bag, trapping some air inside, and toss well to coat the okra. Working in two batches, add the okra to the skillet and fry until golden brown all over, 2 to 3 minutes. Use a slotted spoon or spider to transfer the okra to a paper towel-lined plate. Finish with a sprinkle of kosher salt, if desired.
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