Pan Fried Okra With Cornmeal Food

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.

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.

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.

PAN-FRIED OKRA WITH CORNMEAL RECIPE

Steps:

• Place 1 ½ tablespoons of the canola oil in each of 2 medium-size nonstick skillets, and heat over medium-high. Divide okra between skillets, and stir to coat. Cover and cook, stirring occasionally, until bright green, about 10 minutes. Sprinkle okra in each skillet with ¾ teaspoon salt and ½ teaspoon black pepper. Divide yellow cornmeal and cayenne pepper evenly between skillets; stir to coat. Drizzle 1 ½ tablespoons oil over mixture in each skillet, and cook, uncovered, stirring occasionally, until okra is tender and browned, about 6 minutes.

CRISPY SKILLET OKRA (NO BREADING!!)

Steps:

• Turn your skillet on medium heat and get it nice and hot.
• While you're waiting for the skillet to heat up, wash and slice your okra into 1 inch long sections.
• When the skillet is hot, add cooking oil (I use canola since olive oil can become bitter at higher heat) and toss in the okra. It should sizzle! This helps seal the juices in the okra and gives it a crispy outside.
• Stir the okra around until it starts to brown, then drop in your sliced onion and season with soul food seasoning (I love Sylvia's). Continue cooking and stirring until the onion is transparent.
• Remove from heat and serve.

CRISPY FRIED OKRA

Steps:

• Heat oil in large cast iron skillet placed on the grill.
• Mix the flour, cornmeal, salt and pepper in a small bowl.
• Pour buttermilk in a separate bowl.
• Drench half of the okra in the buttermilk, then dredge in flour/cornmeal mixture. Place okra on large baking pan.
• Repeat steps with second half of okra.
• Fry half of the okra in the frying pan for 10-15 minutes or until golden brown. Repeat for second half of okra.
• Season with more salt if desired.

CRISPY FRIED OKRA WITH CORNMEAL COATING RECIPE

Steps:

• Gather the ingredients. Heat the oven to 200 F.
• Place a rack in a large baking pan and set it aside.
• Wash the okra and drain thoroughly.
• Cut off the stem ends of the okra and then cut the pods crosswise into 1/2-inch rounds.
• Heat the oil in a deep fryer or deep heavy saucepan to 370 F to 375 F.
• In a medium bowl, whisk together the eggs and hot sauce; add okra and stir to coat all pieces thoroughly.
• In a shallow dish, combine the cornmeal, salt, ​and cayenne pepper, if using.
• Dip okra pieces into the cornmeal mixture to coat well.
• When the oil comes to temperature, fry the okra in batches until golden brown, about 4 to 6 minutes for each batch.
• Drain the okra briefly on paper towels. Place the drained okra on a rack in the baking pan and put it in the preheated 200 F oven to keep warm while you cook subsequent batches.