LARGE OKRA RECIPES

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MARTHA ROSE SHULMAN'S ROASTED OKRA RECIPE - NYT COOKING



Martha Rose Shulman's Roasted Okra Recipe - NYT Cooking image

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

1 pound okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves to taste optional
Freshly ground pepper

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

BEST SOUTHERN FRIED OKRA RECIPE – HOW TO MAKE FRIED OKRA



Best Southern Fried Okra Recipe – How to Make Fried Okra image

This fried okra is dredged in a crispy cornmeal coating that's bursting with flavor. It's an addictive appetizer or side for any party or Southern meal.

Provided by THEPIONEERWOMAN.COM

Categories     appetizers    fried    side dish

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 8

1 lb.

fresh okra pods

2

eggs

1 1/2 tsp.

kosher salt

Vegetable oil, for frying

1 1/4 c.

yellow cornmeal

1/4 c.

all-purpose flour

1/2 tsp.

ground black pepper

1/4 tsp.

ground cayenne pepper, optional

Steps:

  • 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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