Crispy Fried Okra Salad Food

FRIED OKRA SALAD

Steps:

• In a small saucepan, cook oil, sugar, and vinegar over medium heat, stirring until sugar dissolves. In a large bowl, combine fried okra and remaining 4 ingredients. Pour vinegar mixture over okra mixture, tossing gently to coat. Serve immediately.

CRISPY ROASTED OKRA

Steps:

• Preheat oven to fan 180C / 200C / 400F / gas 6.
• Mix all the ingredients together making sure the okra is well coated.
• Add the okra to a baking tray making sure the pieces are not touching each other.
• Bake for 20-25 mins (turn them once during baking).
• Whilst the okra is baking mix together the ingredients for the dipping sauce till well combined and set aside.
• Remove the okra from the oven when crunchy and serve warm or cold with the dipping sauce.

CRISPY FRIED OKRA

Steps:

• Heat oil in large cast iron skillet placed on the grill.
• Mix the flour, cornmeal, salt and pepper in a small bowl.
• Pour buttermilk in a separate bowl.
• Drench half of the okra in the buttermilk, then dredge in flour/cornmeal mixture. Place okra on large baking pan.
• Repeat steps with second half of okra.
• Fry half of the okra in the frying pan for 10-15 minutes or until golden brown. Repeat for second half of okra.
• Season with more salt if desired.

CRISPY INDIAN OKRA

Steps:

• If using fresh okra, rinse and dry, then slice into rounds. If using frozen okra that's been thawed, spread them out onto a paper towel to dry while you prep the remaining ingredients. Try to get the okra as dry as possible.
• Melt 2 tablespoons of ghee (or oil) in a saute pan over medium-high heat.
• Next, add the cumin seeds and once they begin to brown or splutter, add the onions and serrano pepper.
• Saute for 10 minutes, or until the onions begin to brown. Then add the garlic and ginger and mix well.
• Add the remaining 1 tablespoon of ghee/oil and the okra, salt, and turmeric. Stir-fry for 10-12 minutes or until the okra is dry and crispy (don't worry, any sliminess will disappear! Just keep stirring). Reduce the heat to medium at any point if needed.

FRIED OKRA SALAD

Steps:

• Fry bacon, drain.
• Cook okra until heated through in the same pan, drain.
• Put okra, crumbled bacon, chopped green onions, and diced tomato in a bowl.
• Mix dressing ingredients well and pour over okra mixture.
• Toss to coat and serve.

FRIED CRISPY OKRA FRIES(LADIES FINGER, VEGETARIAN, VEGAN)

Steps:

• In a bowl, mix semolina(1/4 cup), turmeric(1/8 teaspoon or a pinch), red chilli powder(1/2 teaspoon), salt. Combine well. Wash the ladies fingers and pat them dry. Slit them in two and place them in a large tray. You can also do this on your cutting board but be aware that wooden cutting boards may stain because of the turmeric powder. Add the seasoning mixture to the okra, toss until well combined. As you do this you can also stuff the mixture into the cavity of the okra. Don't overthink the process of stuffing the okra with the seasoning mixture, just use your fingers to add any leftover mixture into it. Once the ladies fingers are prepared and ready to fry. Place a deep frying pan over the stove and pour in the oil. Gently bring the oil to low medium heat. Add a little seasoning to check if the semolina pieces sizzle and float, if so, the oil is ready to fry. Maintain this heat by regulating the stove temp. Fry the okra chips in small batches. This should take about 3-5 minutes. You need to fry the okra until they are crispy. Once done, place them on some kitchen towels to drain excess oil. Serve with some lime wedges.

CRISPY FRIED OKRA SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into a large bowl.
• Heat 1/2 inch of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry okra in the hot oil, turning often, until golden brown, 3 to 4 minutes. Drain on paper towels. Add to bacon in the bowl.
• Toss tomatoes, red onion, garlic salt, salt, and pepper together in a separate bowl. Stir into the bacon and okra mixture.

FRIED OKRA SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Cook and stir okra in the same skillet used for bacon until tender and browned, 10 to 15 minutes. Remove and drain on paper towels.
• Combine bacon, okra, tomato, green onion, and green bell pepper in a bowl.
• Whisk oil, sugar, and vinegar together in a microwave-safe bowl. Heat in microwave on high for 1 minute, stirring every 10 seconds, until dressing is boiling and sugar is dissolved. Pour over vegetables right before serving; toss to coat.

FRIED OKRA

Steps:

• In a cast-iron skillet or heavy-bottomed pot over medium heat, heat about 2-inches deep of oil to 350 F.
• In a bowl, whisk eggs until frothy.
• In another bowl, combine flour, cornstarch, salt, and pepper. Whisk together until well distributed.
• Dip the okra in the beaten eggs to fully coat.
• Dredge in flour mixture to fully coat.
• In the hot oil, add okra in batches and cook, stirring occasionally, for about 2 to 3 minutes or until golden and crisp.
• With a slotted spoon, remove okra from the pot and drain on a wire rack. Season with additional salt, if desired. Serve with spicy vinegar dip.

FRIED OKRA

Steps:

• Cut off and discard tip and stem ends of okra; cut okra crosswise into 1/2-inch-thick slices. Place in a large bowl.
• Combine 3 qt. water and salt; pour over okra. Soak 30 minutes; drain, rinse well, and drain again. Dredge okra, in batches, in cornmeal.
• Pour oil to a depth of 2 inches into a Dutch oven; heat to 375ºF. Fry okra, in batches, 4 minutes or until golden. Drain on paper towels. Serve immediately.

CRISPY OKRA SALAD

Steps:

• In small mixing bowl, stir together onion, tomato, and cilantro. Refrigerate until ready to use.
• In wide, 4-inch-deep heavy pot over moderate heat, heat 1 1/2 to 2 inches oil until deep-fat thermometer registers 350°F. Fry okra in batches (returning oil to 350°F between batches) until golden brown, about 5 to 7 minutes. Transfer fried okra to paper towels to drain.
• In large mixing bowl, combine okra, onion-tomato mixture, lemon juice, salt, and chaat masala. Toss gently and serve immediately.

OKRA SALAD

Steps:

• Combine the first 5 ingredients, and stir well.
• Blanch okra in boiling water 3 minutes.
• Drain.
• Combine warm okra, onion, and garlic in a 12x8x2-inch dish.
• Pour vinaigrette over okra mixture; toss gently to coat.
• Marinate at least 2 hours; drain.
• Arrange on serving plate with tomato slices; if desired.

KURKURI BHINDI: INDIAN CRISPY OKRA

Steps:

• Wash the okra and dry thoroughly. Remove the top stem of each and then cut lengthwise into thin slices.
• Add 2 to 3 tablespoons of oil to a deep skillet and heat over medium heat.
• Put the okra in a large mixing bowl and sprinkle over all of the dry ingredients except the salt. Season with salt immediately after frying (or else the okra will release water and become soggy).
• Deep-fry the okra a few at a time until crisp. Remove and drain on paper towels. Repeat with remaining okra in batches, adding more oil as needed.
• Garnish with the lime juice and serve with plain boiled rice and your favorite daal .

OKRA SALAD

Steps:

• Combine the first 5 ingredients, and stir well.
• Blanch okra in boiling water 3 minutes.
• Drain.
• Combine warm okra, onion, and garlic in a 12x8x2-inch dish.
• Pour vinaigrette over okra mixture; toss gently to coat.
• Marinate at least 2 hours; drain.
• Arrange on serving plate with tomato slices; if desired.