PAN-FRIED OKRA, ONION, AND TOMATOES
A new and 'healthier' version of traditional Southern-style veggies---big on taste, but these veggies are not breaded or deep-fried! From Southern Living.
Provided by BecR2400
Categories Onions
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut okra in half lengthwise.
- Pour 1/4 cup oil into a large skillet over medium-high heat. Cook okra in hot oil, in batches, 6 minutes or until browned, turning occasionally. Remove from skillet, and drain well on paper towels. Repeat with remaining okra, adding remaining 1/4 cup oil as needed. Cool.
- Stir together onion and next 5 ingredients in a large bowl; add okra, tossing to coat.
- Serve at room temperature.
Nutrition Facts : Calories 172.1, Fat 13.9, SaturatedFat 1.8, Sodium 507.8, Carbohydrate 11.7, Fiber 4.5, Sugar 3.2, Protein 2.9
COUNTRY-FRIED OKRA AND GREEN TOMATOES
Make and share this Country-fried Okra and Green Tomatoes recipe from Food.com.
Provided by Jellyqueen
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine okra and tomato in a bowl.
- Season with the salt and pepper.
- Mix the cornmeal and flour and toss the veggies in this mixture until coated.
- Heat oil in a large skillet over mediun-high heat.
- Add okra and tomatoes.
- Cook, stirring and turning occasionally, until crisp and browned- about 15-20 minutes.
- Remove okra and tomatoes to a serving platter which has been covered with a paper towel to drain.
- Serve and heat while hot.
SOUTHERN STYLE OKRA & TOMATOES
Make and share this Southern Style Okra & Tomatoes recipe from Food.com.
Provided by Jellyqueen
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon slightly.
- Saute onion and garlic with bacon until tender.
- Add tomatoes, chicken base, sugar and pepper.
- Stir well and let simmer for about 20 minutes.
- Adjust seasoning if needed.
- Meanwhile wash okra and remove fuzz if using fresh and cut into pieces.
- Add the okra and simmer until okra is done, about 20 more minutes (less if using frozen okra.).
PAN-FRIED OKRA
As one of the most respected cooks in America's Lowcountry region, Emily Meggett knows a thing or two about taking humble ingredients and transforming them into an irresistible plate of food. Such is the case for the matriarch's pan-fried okra, from her cookbook "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island" (Abrams, 2022), a book that I co-wrote. Her recipe is constructed around the use of fresh, seasonal okra pods. Mrs. Meggett dismisses what she views as the excessive use of dairy-based cornmeal batters in restaurant versions of fried okra; instead, she lightly coats her okra, allowing the beauty and taste of the vegetable to shine in each mouthful.
Provided by Kayla Stewart
Categories dinner, easy, snack, vegetables, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
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.
GRANDMA'S FRIED OKRA AND POTATOES
The cornmeal adds a nice texture to these. This dish doesn't last more than a few minutes at my house. It's great!
Provided by jeniwan
Categories Low Protein
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 360.1, Fat 13.7, SaturatedFat 5.2, Cholesterol 12.3, Sodium 627.1, Carbohydrate 54.8, Fiber 9.2, Sugar 4.1, Protein 7.5
OKRA AND TOMATOES
This is a very simple recipe. I hope you enjoy it as much as my family does.
Provided by GWYNN
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
- Garnish with crumbled bacon, if desired.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 11.5 g, Cholesterol 6.3 mg, Fat 4.7 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 249.8 mg, Sugar 6 g
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PAN-FRIED OKRA, ONION, AND TOMATOES RECIPE
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5/5 (3)合計時間 21 分対象人数 8
- Pour 1/4 cup oil into a large skillet over medium-high heat. Cook okra in hot oil, in batches, 6 minutes or until browned, turning occasionally. Remove from skillet, and drain well on paper towels. Repeat with remaining okra, adding remaining 1/4 cup oil as needed. Cool.
- Stir together onion and next 5 ingredients in a large bowl; Add okra, tossing to coat. Serve at room temperature.
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5/5 (4)合計時間 30 分カテゴリ Appetizer, Main Dishカロリー 260 (1 人分)
- In a 10-inch skillet over medium heat, heat oil 30 seconds. Add bacon and cook until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate; set aside.
- Add the onions to the bacon drippings in the skillet and cook, stirring often until caramelized, 5 minutes. Remove from the skillet and place on the plate with the bacon.
- Add the okra to the skillet along with the salt. Cook for 8-10 minutes, stirring once gently, until okra is tender.
- Add the bacon, onions, and tomatoes and cook for an additional 2 minutes, stirring occasionally. Serve warm.
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