Frying Pan Okra Food

PAN FRIED OKRA

Steps:

• Prepare okra by trimming both ends and discarding. Cut okra into bite size pieces. Put into a bowl.
• Heat 6 tbsp of olive oil on medium-high heat in a large skillet. Oil should just cover the bottom of the skillet. You may need a little more or less olive oil depending on the size of your skillet.
• While oil is heating, sprinkle salt, pepper and cornmeal over the prepared okra. Gently toss to coat all of the okra.
• Use a slotted spoon to move coated okra to the hot oil. (If you just dump the bowl, you run the risk of dumping any extra meal at the bottom of the bowl into the oil and it may burn.) Make sure the okra is in one layer. If you have more okra than your pan will hold in one layer, cook it in two batches.
• Leave the okra to sizzle in the oil without stirring until it becomes golden on bottom (test a couple of pieces at a time to check color). When the okra becomes golden on the bottom, either flip the okra in the pan (if you have mastered this move!) or use a large spatula to turn okra over to the other side and continue cooking. The less you touch the okra, the crunchier the texture will be. If you stir the okra too much it will become mushy. The entire cooking time should be around 8 minutes.

FRIED OKRA

Steps:

• Wash okra and pat dry, then slice into 1/2-inch pieces, discarding the tops.
• Mix together cornmeal, flour, salt, and pepper.
• Optional: Dip okra in buttermilk then place in strainer before dredging in cornmeal mixture. (This is if you want a thicker batter.)
• Dredge okra in cornmeal and shake off excess.
• Melt 1 tablespoon butter and about 4 tablespoons oil in skillet on medium-high. When the oil is hot, add some of the okra and cook on one side until nicely browned, then flip to the other side. Don't crowd the pan!
• Turn the heat down a little and continue cooking and stirring around a little until okra is nicely browned on all sides. Watch it because it will brown quickly!
• Repeat until all the okra is fried. Add oil and butter as needed.
• Remove from skillet with slotted spoon and place on paper towels to drain.

10 MINUTE PAN FRIED OKRA RECIPE

Steps:

• Wash your Okra well to get rid of any impurities. Once you have washed them, dry each okra individually well and keep them on a dry counter space. This step is important as water reacts with the cut open okra and hence forms slime.
• Then prepare your onion by slicing it and chop your garlic small. Keep aside.
• To prepare the okra, cut off the ends. Cut the okra into bite-sized pieces or 2 inch long pieces. Keep aside.
• Grab a frying pan/skillet, add the oil and heat up. Throw in your onion slices and cook soft. Then continue to add the chopped garlic. Season with salt and pepper.
• Now add in all your okra pieces and let cook for a minute. Then stir fry on high heat for another 2-3 minutes.
• Pour in the vinegar evenly over the okra. This step is important as it will break down any forming okra slime instantly. Stir-fry for another minute or two on high heat and remove from the heat when ready. The okra is good to be served when it's still firm with a slight crunch on the outside (al dente) but soft cooked inside.

SKILLET-FRIED OKRA

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

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.

PAN-FRIED OKRA

Steps:

• Wash the okra, and place aside, leaving the okra slightly wet. Cut the okra crosswise into 1/2-inch pieces and place in a large bowl. Season the okra with the salt, adding more to taste.
• Pour the cornmeal over the okra. Using both hands, firmly grip the bowl, and shake it until all the okra pieces are coated. If too dry, add a little water, 1 tablespoon at a time, and, if needed, more cornmeal can be added. Lightly press the okra with your hands, making sure that the cornmeal sticks to the okra. Toss the okra again. All the pieces should be coated evenly, with a light layer of cornmeal - but the okra shouldn't be obscured.
• In a large cast-iron skillet, heat the oil over medium-high. You can determine if the oil is ready by dropping a pinch of cornmeal into it; the oil should sizzle, but not smoke. (If it's not hot enough, the okra will soak up the oil.)
• Once the oil is ready, working in two batches to avoid crowding, drop half the okra into the hot oil and cook it, stirring occasionally, for about 5 minutes, until golden and crisp. Using a slotted spoon or spider, remove the okra to a plate covered with a paper towel to drain excess oil. Repeat with remaining okra, and serve immediately.

PAN-SEARED OKRA WITH BACON

Steps:

• Cook the bacon in a large cast-iron skillet until crisp, about 8 minutes. Remove to paper towels to drain, reserving the drippings in the skillet.
• Add the okra to the drippings in the skillet. Add the canola oil if the skillet is dry. Sprinkle with the House Seasoning, and toss to coat. Saute until crispy and golden brown, 12 to 15 minutes.
• Squeeze the juice from the lemon over the top of the okra. Crumble the bacon over the top and sprinkle with freshly ground pepper. Serve right from the skillet.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

SIMPLE FRIED OKRA

Steps:

• Slightly beat egg with fork in medium-sized bowl.
• Pour okra into bowl and mix until coated well with egg.
• Add flour and mix well.
• Preheat skillet on medium-high until hot then add enough oil to coat bottom of pan.
• Shake off excess flour from okra then carefully add to skillet. Flip over okra every few minutes, watching carefully so it does not burn on the bottom.
• When golden brown, drain okra on paper towels. Immediately sprinkle with salt and freshly-ground pepper.
• Enjoy!

OVEN FRIED OKRA

Steps:

• Wash okra and drain. Remove tips and stem ends. Cut okra crosswise into 1/2 inch slices.
• Combine egg and buttermilk. Add okra, stirring to coat well. Let stand 10 minutes.
• Combine cornmeal, flour, baking powder and salt in a zip-top plastic bag.
• Drain okra. With small portions at a time, using a slotted spoon, place okra in bag with cornmeal mixture, shaking gently to coat.
• Brush oil on a 15x10x1 inch jellyroll pan; add okra in a single layer.
• Coat okra with cooking spray and bake in a 450 degree oven for 8 minutes. Stir well and spray with cooking spray again; baking 8 additional minutes. After last baking, broil 4 inches from heat (with electric oven door partially opened) 5 minutes or until browned, stirring occasionally.