Grandmas Fried Okra And Potatoes Food

GRANNY'S FRIED OKRA

Steps:

• 1. Rinse the okra off in a strainer.
• 2. Chop up okra into bite size pieces removing the head and the tip of the tail. Just throw those 2 pieces away.
• 3. If you like a thicker breading like in the picture then place the okra in a bowl with water in it. This helps to bring out the slime and the breading sticks to it better. (yes I said slime, you will see what I'm talking about in a minute) After you soak the okra for about 2 minutes or so, drain them and set aside.
• 4. Dredge the okra in the flour mixture and throw those bad boys in the fryer.
• 5. *If you don't like your breading too thick then do not put your okra back into the water after it is cut. Just dredge into the flour mixture and throw them into the fryer without crowding too much.
• 6. Fry the okra in oil at 375 degrees for 5-7 minutes or until golden brown. If you don't have a fryer then place them in oil in a deep frying pan and cook over med- medium high heat till golden brown, turning when necessary.
• 7. Drain on a paper towel and sprinkle with salt.
• 8. *TIP: you don't want your whole okras much more than 3 inches long. The bigger okras tend to be too hard and do not fry up very well. You can also squeeze them and see how hard they are.

GRANDMA'S FRIED OKRA AND POTATOES

Steps:

• Wash okra and cut off stem ends. Cut in about ½-inch pieces. Peel potatoes and chop into ½-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.
• Heat drippings or oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people.

OVEN FRIED OKRA AND POTATOES

Steps:

• Preheat oven to 425 - 450 degrees. Put oil in cast iron skillet and heat in oven enough for okra to sizzle. Meanwhile, slice okra into bite-sized pieces. Chop potatoes and add to okra. Sprinkle meal on potatoes and okra to coat. Add salt and pepper, to your taste. Let okra/potatoes set for a few minutes. Some moisture that comes from the veggies will help the meal adhere to the okra/potatoes. Stir a couple of times to better coat. Add okra/potatoes to hot oil, cook in oven until tender and crispy, about 20 minutes. Toward the end of cooking and the okra and potatoes are getting tender, if okra/potatoes are not browned and crispy enough for you, turn up heat and cook for a few more minutes, not long or it will burn. With a slotted spoon, remove okra from skillet and drain on paper towels. Immediately season with salt and pepper.

SOUTHERN STYLE FRIED OKRA

Steps:

• Place vegetables in a colander, rinse with cold water, and transfer to a large mixing bowl. In this next step, use your best judgement. Add enough corn meal to coat all of the vegetables in the bowl. Toss lightly till vegetables are coated with corn meal, adding more corn meal if necessary.
• In a large frying pan, pour in oil to cover bottom of the pan; place pan over medium to medium-high heat. Heat oil until hot but not smoking. To test if oil is ready, wet your fingers with some water and flick water into oil. If the oil sizzles immediately, it is ready to cook.
• Spoon out vegetables into frying pan in a single layer. When vegetables turn golden brown on bottom, flip them over, and continue cooking until browned on the other side. Transfer to a bowl lined with paper towels to drain oil. Repeat process till all vegetables are cooked.