Okra On The Side Food

WHAT TO SERVE WITH FRIED OKRA? 7 BEST SIDE DISHES

What to Serve with Fried Okra? 7 BEST Side Dishes image

Provided by Andrew Gray

Time 30m

Number Of Ingredients 7

Ingredients

Rice
Yogurt Sauce
Tomato
Lemon
Fried Chicken
Cheese
Coleslaw

Steps:

Pick your favorite recipe from the article.
Organize your ingredients and utensils.
Follow the detailed instructions in the recipe to make your side dish.
Prepare and serve for delicious meal!

OKRA ON THE SIDE

Okra on the side image

Make and share this Okra on the side recipe from Food.com.

Provided by Diana Adcock

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup finely chopped onion
3 cloves garlic, minced
1 teaspoon peanut oil
2 cups finely chopped okra
2 chilies, stemmed,seeded and thinly sliced
2 tomatoes, chopped
1 teaspoon salt

Steps:

In a non reactive saucepan, saute the onions and garlic in the oil for 10 minutes.
Add the okra and chilies, saute, stirring frequently for 5 minutes.
Add the tomatoes and salt, cover and simmer for about 30 minutes.

Nutrition Facts : Calories 65.7, Fat 1.4, SaturatedFat 0.2, Sodium 591.6, Carbohydrate 12.8, Fiber 3.3, Sugar 5.1, Protein 2.5

FRIED OKRA WITH RéMOULADE

Fried Okra With Rémoulade image

"Fresh, never frozen" - that's Joseph J. Boudreaux III's motto when it comes to making the best fried okra. The Tipping Point Coffee co-owner and Houston home cook believes fried okra relies on fresh okra pods and a righteous cornmeal breading. Paired with a creamy rémoulade that's infused with a bit of heat, Mr. Boudreaux's fried okra recipe pays homage to his father, who grows the flowering plant right in his backyard in Texas. It captures all that the South adores about the quintessential summer side: simplicity, ease and plenty of flavor.

Provided by Kayla Stewart

Categories vegetables, appetizer, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 cup mayonnaise
1/4 cup ketchup
3 tablespoons Dijon mustard
1 teaspoon Cajun seasoning, preferably Slap Ya Mama
1 teaspoon white white vinegar
1 teaspoon lemon juice
2 quarts canola oil, plus more as needed
2 cups/450 grams buttermilk
2 tablespoons hot sauce, preferably Louisiana Hot Sauce
1 pound fresh okra, stem ends trimmed, cut crosswise into 1/2-inch pieces (about 3 cups)
2 cups/240 grams all-purpose flour
1 cup/138 grams fine or medium yellow cornmeal
1 tablespoon Cajun seasoning, preferably Slap Ya Mama
1 teaspoon ground cayenne
Sea salt, to taste

Steps:

Make the rémoulade: In a medium bowl, stir together the mayonnaise, ketchup, mustard, Cajun seasoning, vinegar and lemon juice. (Makes about 1 1/2 cups rémoulade.) Cover the sauce and chill it in the fridge until you serve.
Prepare the okra: Pour oil into a large pot with high sides and a lid, to a depth of a few inches. Heat oil over medium-high to 350 degrees.
While the oil is heating, combine the buttermilk and hot sauce in a large bowl. Place the cut okra into the buttermilk mixture and stir to coat.
In a large bowl, stir the flour, cornmeal, Cajun seasoning and cayenne.
Working in 4 separate batches, dredge the soaked okra in the cornmeal mixture using your hands. Shake off the excess flour and place the okra onto a wire baking rack. After one to two dredgings of okra, use your hands or a slotted spoon to sift the flour and cornmeal mixture, removing any clumps. Finish coating the remaining okra.
Working in about 4 batches, making sure to not crowd the pot, fry the okra, stirring frequently, until crispy and golden, about 4 minutes. (Take care not to burn it.)
Remove okra using a spider and allow the okra to drain on two plates covered with paper towels. Immediately season okra with sea salt. Serve immediately with the chilled rémoulade.

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