Okra Fry Food

FRIED OKRA

Steps:

• Add the tomato paste, garlic, olive oil, 1/2 teaspoon salt and 5 ounces of water to a medium saucepan. Stir to combine. Place the saucepan over medium heat and cook, stirring, until fragrant and just starting to boil, 3 to 5 minutes. Remove from the heat and set aside to cool.
• Combine the cornmeal, flour, dried basil, garlic powder, dried mustard, cayenne pepper and dried thyme in a medium mixing bowl. Set aside.
• Add 2 cups water to a medium pot over medium-high heat. Place a 10-inch bamboo steamer over the pot. Working in batches, add the okra, cover and steam until crisp-tender, about 4 minutes.
• Pour enough vegetable oil into a medium, heavy-bottomed pot to reach 3 inches deep. Heat over medium-high heat until the oil reaches a temperature of 365 degrees F.
• Dip each piece of okra into the tomato paste mixture and then roll in the cornmeal mixture. Working in batches, fry the okra until golden brown and crispy, 3 to 5 minutes. Transfer to a paper-towel-lined plate to drain. Season the fried okra with 1 teaspoon of salt. Place on a serving platter with lemon wedges if using.

WET FRIED OKRA

Steps:

• Cut the okra into 1/4-inch pieces and place into a colander. Rinse under cold water and allow to drain only slightly.
• Place the cornmeal into a sealable ziptop bag. Add the okra and shake to coat thoroughly.
• Add enough vegetable oil to a cast iron or stainless steel skillet in order to completely cover the bottom of the pan. Place over medium heat and heat until the oil reaches 370 degrees F. Add the okra all at once and fry until golden brown on 1 side, approximately 6 to 7 minutes. Do not disturb until the bottom is golden brown. Turn the okra with a spatula and do not disturb until the majority of the other side is golden brown as well, approximately 3 to 4 minutes. Now stir occasionally until all of the okra is golden on all sides, approximately another 3 to 4 minutes. Remove the okra from the pan with a slotted spoon or spatula to a cooling rack set over a newspaper-lined sheet pan. Season, to taste, with salt and allow to cool for 1 to 2 minutes before serving.

DRY FRIED OKRA

Steps:

• Rinse the whole okra pods under cold water, drain, pat dry, trim and cut into 1/4-inch pieces. Set aside.
• Place the cornmeal into a sealable ziptop bag. Add the okra and shake to coat thoroughly. Return the okra to a dry colander and shake off excess cornmeal.
• Add enough vegetable oil to a 12-inch stainless steel saute pan in order to completely cover the bottom of the pan. Place over medium-high heat and bring the oil to 370 degrees F. Add the okra and fry until golden brown on 1 side, approximately 5 to 6 minutes. Stirring occasionally, continue cooking until okra is golden brown on all sides, approximately 5 to 6 minutes longer. Remove the okra from the pan with a slotted spoon or spatula to a cooling rack set over a newspaper-lined sheet pan. Season, to taste, with salt and allow to cool for 1 to 2 minutes before serving.

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.

OKRA STIR-FRY

Steps:

• Marinate the chicken and peppers in the soy sauce, minced ginger, and balsamic vinegar.
• Cut the heads and tails off the okra and cut into 1/4 inch rounds.
• Dump them in a bowl and don't season them!
• Stir-fry the chicken until about 2/3 done, pull chicken out and set aside.
• Add oil, then the okra.
• Stir like crazy.
• Your goal is little green things that look like they are trying to be a nice golden brown.
• If you cook the okra just right, it is great. Under or over-cook it, it is great.
• Throw the chicken back in and stir.
• Add the peppers.
• Toss in about a teaspoon of curry powder for fun.
• Serve over rice or with mashed potatoes.

CORNMEAL FRIED OKRA

Steps:

• Cut okra into 1/2 inch rings.
• Combine cornmeal, paprika, salt, and pepper.
• Coat orka rings in the cornmeal mixture.
• Heat oil in a large skillet over meduim high heat.
• Fry coated okra rings 5-7 minutes until golden brown and tender. Be sure to turn the orka during cooking to ensure even doneness.
• Drain on paper towels and serve warm.

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!

INDIAN OKRA FRY (BHINDI)

Steps:

• Heat oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the mustard seeds, let them splutter, add the cumin seeds and let them brown. Add the curry leaves, dry red chilies and garlic cloves, stir them for few seconds.
• Add the chopped onions and saute till transparent. Add the okra and turmeric pwd and combine. Saute on medium high heat for 3-4 minutes. Reduce to low flame, add a tbsp of yogurt or lemon juice (to reduce slime) and let it cook for 4-5 mts. Stir occasionally so that they don't burn.
• Reduce flame and cook till the okra turns soft. This could take about 15-20 mts of slow roasting. Season with salt and turn off flame.
• Serve hot with steamed rice or rotis.