Pan Fried Okra Food

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.

CRISPY INDIAN OKRA

Steps:

• Cut each okra pod vertically into 4 long pieces. Place in a bowl with chickpea flour, ginger paste, lemon juice, chile powder, turmeric, asafetida, carom seeds, and salt; toss to coat.
• Heat 2 inches oil in a deep saucepan over medium heat. Lower okra carefully into the hot oil in batches. Fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra.
• Serve sprinkled with chaat masala.

OVEN FRIED OKRA

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Place a baking rack on top of a baking sheet or sheet pan.
• Cook the frozen okra in the microwave using your microwave's frozen vegetable setting, or on high for 8 minutes. Drain and cool on paper towels, about 5 to 10 minutes. Spray generously with butter flavored cooking spray. Add the cornmeal, panko bread crumbs, garlic salt, and pepper to a plastic food storage bag. Place the okra into the bag and shake to coat the okra with the cornmeal mixture.
• Remove the okra from the bag and spread it on the prepared baking rack. Bake in the preheated oven until golden brown and crispy, about 15 to 20 minutes.

FRIED OKRA

Steps:

• Cut the okra into 1/2-inch rounds. In a medium bowl, lightly beat the eggs. Place the flour, salt and pepper in a plastic bag large enough to hold the okra. Dip the okra in the eggs, then drop into the bag. Shake well, making sure that just enough flour adheres to cover and that the okra pieces do not stick together.
• Pour enough oil into a deep saucepan to come up to approximately 3 inches in the pan. Heat the oil but watch that it doesn't get too hot. Lower heat. Add okra one handful at a time. Fry, watching carefully, for 3 to 5 minutes until golden. Remove with a slotted spoon and drain on paper towels.

SKILLET-FRIED OKRA

Steps:

• Heat oil in a cast-iron or heavy skillet until a frying thermometer registers 375 degrees.
• Wash okra under cold water; pat dry with a paper towel. Trim stem ends; cut each pod crosswise into 3/4-inch pieces.
• Whisk together the eggs and milk in a medium bowl; set aside. Place cornmeal, flour, salt, black pepper, and cayenne in another bowl; whisk to combine.
• Add okra to egg mixture; stir until evenly coated. Add cornmeal mixture; toss with hands or a spatula until evenly coated.
• Fry okra in batches until golden brown, turning as necessary, 1 to 2 minutes per batch. Drain on paper towels, and season with salt. Serve warm with hot-pepper sauce, if desired.

PAN-SEARED OKRA WITH BACON

Steps:

• Cook the bacon in a large cast-iron skillet until crisp, about 8 minutes. Remove to paper towels to drain, reserving the drippings in the skillet.
• Add the okra to the drippings in the skillet. Add the canola oil if the skillet is dry. Sprinkle with the House Seasoning, and toss to coat. Saute until crispy and golden brown, 12 to 15 minutes.
• Squeeze the juice from the lemon over the top of the okra. Crumble the bacon over the top and sprinkle with freshly ground pepper. Serve right from the skillet.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

PAN-FRIED OKRA, ONION, AND TOMATOES

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.

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!