Nutritional information calculated via MyFitnessPal App. Nutritional information per serving: Calories 452 Fat 32.9g Carbohydrates 33.7g Protein 9.4g Vitamin A 4.5% Calcium 5.4% Iron 16.5%. Note: Pan-Fried Okra is especially tasty with Ranch Dressing. It is important to cook them thoroughly, but not burnt, so that the okra slime disappears. Cut the okra into bite-sized pieces or 2 inch. 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. When the oil is hot, add some of the okra and cook on one side until nicely browned, then flip to the other side. Add the garlic and let it sizzle until it just starts to turn golden, about 1 minute. Place on paper towels to drain and sprinkle with sea salt. Cook for approximately 12 to 15 minutes on medium heat until brown. When oil is hot (test by dropping a small amount of cornmeal into grease & if it starts to sizzle, oil is ready) shake off excess cornmeal on okra and add to skillet. Once the pan is hot, add the oil, swirl the pan to coat the bottom with the oil, and heat until the oil shimmers, about 30 seconds. Gently add okra to dry ingredients, turning to coat. Then prepare your onion by slicing it and chop your garlic small. Melt 1 tablespoon butter and about 4 tablespoons oil in skillet on medium-high. Heat a large frying pan over medium-high heat. Once you have washed them, dry each okra individually well and keep. Continue cooking until the breaded okra is a deep golden brown. Instructions Wash your Okra well to get rid of any impurities. Pan-fry over medium heat, flipping them over frequently with a spatula. You may have to do it in more than one batch depending on the size of the skillet. Put the okra into the eggs, then coat with the corn flour, then place in the skillet. Place the sliced okra in the plastic bag with flour, then shake it until the okra is light coated in flour. Place the coconut oil in a large skillet and heat over medium heat. Place the all-purpose flour in a gallon size plastic bag. Place the beaten eggs in another small bowl. Serve and enjoy the awesomeness.Place the corn flour/masa in a small bowl and whisk in the Cajun/Creole seasoning. Remove from heat and let rest for 2-3 minutes. Sauté okra for 10-12 minutes, stirring occasionally to brown evenly. Heat oil in a small sauté pan over medium heat. In a medium bowl, toss okra with salt and pepper. Wash okra pods and cut off both the stem and the tip. Make it yours, and okra may just make it onto your favorites list as well. My mom likes to fork it up with bright red tomatoes, I eat it more like popcorn. The “fried okra” I grew up with, and the one I prepare most frequently, is simply seasoned with salt and pepper, lightly tossed with a bit of cornmeal, and sautéed in a tablespoon or two of oil.įresh and green but with a rich earthy flavor and a satisfying crunch, this dish makes an awesome side and an even better late night snack. I could barely taste the okra through the golden-fried crust. The first time I ordered fried okra from a restaurant, I was perplexed by the batter-encased morsels that tumbled onto my plate. But this method is, by far, my favorite way to prepare this bizarre little vegetable.
2.Whisk the rest of the ingredients except the ghee/oil in a small bowl until smooth and combine well with. Remove from pan, and drain on paper towels. Pan Fried Okra 1.Wash the okra and dry thoroughly. Fry okra, in batches, until golden brown. In a large cast-iron skillet, pour oil to a depth of inch heat oil to 375. Possibly you’ve had fried okra at a barbecue place, or maybe pickled, maybe even sliced up in gumbo.Īnd I’ve tried those. In a large bowl, combine okra, cornmeal, salt, and pepper, stirring to combine. Every season, I look forward to these weird little pods more than almost any other produce, and baskets of them have been overflowing at the market since the middle of June.Īnd since I’m a grown up (ha) and can buy whatever food I want thank you very much, I eat okra at least a couple of times a week.īut, though I grew up eating lots okra as summer waned, I know it is probably not a staple vegetable for many of you. Okra is everywhere here at the peak heat of southern summer. Ingredients 1/2 pound fresh okra, halved lengthwise skillet-roasted-okra-shrimp-sl-l 3 tablespoons olive oil, divided 1 pt. That is soooo not the case in North Carolina.
Cook for 10 minutes or so, stirring gently, until the okra is. Shopping for school clothes, first days of school, and a nip in the rapidly cooling autumn air. Add all of the chopped okra and stir gently or toss to coat evenly in the oil-spice mixture. Easy!, Side Dishes, Summer, Vegetables 3 CommentsĪs a kid, okra fresh from my grandparents’ garden heralded the end of summer.
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