FRIED OKRA
Fried okra with a light and crispy cornmeal batter is a tasty side dish for any of your favorite Southern meals.
Provided by Lucy Brewer
Categories Sides
Time 35m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 g, Calories 191 kcal, Carbohydrate 17 g, Protein 3 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 95 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 8 g
CRISPY SKILLET OKRA (NO BREADING!!)
I was looking for a way to cook the okra I'm growing in my garden. I didn't want to deep fry it with breading and my sis-in-law said her granny used to cook it this way. It's excellent! I don't even miss the breading! Try it and let me know if you like it.
Provided by CrysDanMom
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
SKILLET-FRIED OKRA
Skillet-cooking is among the easiest ways to prepare okra and is guaranteed to please Southerners and neophytes alike.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 2 pounds
Number Of Ingredients 10
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
Okra is a staple in Gullah cooking, and let me tell you, give me a cast-iron skillet and I'm a happy girl. It's the perfect pan for giving that okra its crispy, roasted exterior. Paired with bacon...shoot, it's downright delicious. My secret for un-slimy okra? A squeeze of lemon juice.
Provided by Kardea Brown
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
FRIED OKRA
A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.
Provided by Linda Martin
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 29 g, Cholesterol 46.5 mg, Fat 29.2 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 4.7 g, Sodium 167.3 mg, Sugar 1.4 g
SKILLET OKRA AND RICE
This is from a March 1994 Betty Crocker cookbooklet. My garden is doing great and I was looking for new and different ways to prepare okra. This is a nice low-fat version.
Provided by PaulaG
Categories Rice
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a 10-inch nonstick skillet, heat the oil over medium-high heat.
- Add the rice and cook about 3 minutes, stirring frequently or until lightly brown.
- Add the onion, bell pepper and garlic; cook 5 minutes, stirring frequently, or until onion begins to soften.
- Stir in remaining ingredeints except for the okra.
- Heat to boiling, reduce heat; cover and simmer until rice is tender.
- Add the okra, cover and simmer 10 minutes longer or until okra is tender.
- Remove bay leaf and serve.
Nutrition Facts : Calories 153.2, Fat 2.5, SaturatedFat 0.5, Cholesterol 1.6, Sodium 92.8, Carbohydrate 28.6, Fiber 4, Sugar 4.4, Protein 5.2
SIMPLE FRIED OKRA
With only a few ingredients and about 10 minutes, you can enjoy light, crispy okra anytime. I prefer okra with a light flour coating versus corn meal. I want to taste the okra -- not the breading! Fried okra, a country staple, is best served hot alongside thick-sliced summer tomatoes.
Provided by Gunslingers Wife
Categories Vegetable
Time 8m
Yield 4 serving(s)
Number Of Ingredients 5
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!
OKRA SKILLET
I'm from the South so I could eat a whole tub of this! I put my favorite spices and turkey kielbasa in this twist on okra and tomatoes. Please try to use fire-roasted tomatoes, I think it really makes it taste good! They carry the Muir Glen brand of fire-roasted tomatoes at Whole Foods and Wal-Mart Supercenter. I really hope you like it!
Provided by ChefLee
Categories One Dish Meal
Time 32m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Defrost okra.
- In a large skillet, cook kielbasa and garlic in the butter on medium heat for about 1 to 2 minutes.
- Add tomatoes and okra to the skillet. Stir and continue to cook on medium heat for 5 minutes.
- After the 5 minutes; stir in sugar, pepper, coriander, Lawry's, and allspice.
- Cook 10 more minutes, stirring occasionally then serve!
Nutrition Facts : Calories 363.6, Fat 21.1, SaturatedFat 8.1, Cholesterol 76.2, Sodium 1218.9, Carbohydrate 29.8, Fiber 7.6, Sugar 14.3, Protein 18.7
FRIED POTATOES AND OKRA
Make and share this Fried Potatoes and Okra recipe from Food.com.
Provided by laurenjackson
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add salt and pepper to flour and coat potatoes and okra.
- Heat oil in large skillet over med-low heat.
- Add potatoes, okra, and creole seasoning.
- Cover and cook until potatoes are tender (about 30 minutes), stirring occasionally.
- Turn up heat to med-high, uncover, add onions, and cook until onions are translucent.
Nutrition Facts : Calories 402.9, Fat 7.5, SaturatedFat 1.2, Sodium 23.3, Carbohydrate 76.7, Fiber 10.1, Sugar 6.5, Protein 10.1
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.
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SKILLET-ROASTED SPICED OKRA RECIPE - KEVIN GILLESPIE
From foodandwine.com
5/5 Total Time 15 mins
- In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon and fenugreek.
- In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer. Turn the okra and cook over low heat until tender, 2 minutes. Season with salt and sprinkle with the spice mixture. Cook, stirring, until fragrant, 30 seconds. Drizzle the lemon juice over the okra and serve.
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