Fried Okra

 okra, cut into 1 inch pieces

1/2 cup corn meal mix (1/2 cornmeal and 1/2 flour)

1 egg, beaten

1/4 tsp salt 

1/4 tsp pepper

1 tsp sugar

 

In a bowl add okra to beaten egg.  Mix together until okra is all coated.  Add cornmeal mix, salt, pepper and sugar.  Separate each okra piece into the cornmeal and cover it  completely  or you can put it all in a Ziplock bag to mix. After okra is all breaded, place individual pieces on a wire rack to rest and absorb the coating for 15 minutes before frying. 

Heat up a Cast Iron Skillet with at least 1/4 cup of oil/grease.  Cook on medium heat.  Add breaded okra in a single layer.  Flip when golden brown to get the other side. Fry in batches to not crowd the skillet.  When done put on a wire rack over a plate or paper towel to drain.  Will be very crunchy.

 

Note: Can fry yellow squash and zucchini the same way

 

Recipe:  Hillbilly Kitchen

Stewed Okra and Tomatoes

 4 slices bacon, chopped small pieces

1 onion, chopped

3 cups sliced okra

1 (15 oz) can diced tomatoes

kosher salt and ground black pepper

1.  In a heavy bottomed saute pan over medium-high heat, add the bacon.  Render the bacon until crisp.  Remove from pan and reserve.  Add the onion and saute until tender, about 3 minutes.

2.  Add the okra and tomatoes making sure to add the reserved juice from the tomatoes to the saute pan.  Season with salt and pepper and simmer for 15 minutes.

Note:  If needed, add water or chicken stock if the pan becomes too dry.

* can add 1 cup diced bell pepper (1 bell pepper), 1/2 cup diced celery (1 rib) and 1 tsp chopped garlic  (1 clove) to add more vegetables.  Also, 1 tsp fresh thyme, 1 pinch of cayenne and 1 pinch of cinnamon.  Might need 1/2 cup water too.

Serves 4

Fried Okra

 Prep Time:  20 minutes    Cook Time:  20 minut

Serves 6

1  lb fresh okra

1 1/2 cups buttermilk

1 cups all-purpose flour

1/2 cup cornmeal

3 tsp salt

1/4 smoked paprika

1/4 tsp garlic powder

1/2 tsp pepper

vegetable oil for frying

2 Tbsp chopped parsley, optional for garnish

1.  Heat 3 inches of oil in a cast iron skillet to 375 degrees.

2.  Remove the stem ends of the okra.  Slice each okra into 3/4 inch thick pieces.

3.  Place the okra slices in a bowl along with the buttermilk; toss to coat evenly.

4.  Place the flour, cornmeal, salt, paprika, garlic powder and pepper in a medium sized bowl.  Stir to combine.

5.  Dredge each piece of okra in the flour mixture, making sure it's coated evenly.  Repeat the process with the remaining okra pieces.

6.  Fry okra in a single layer for 3 minutes or until golden brown.  Set aside on a paper towel lined plate.  Continue to fry the rest of the okra in batches so as not to crowd the pan. 

Fried Okra

 1 lb fresh okra ( or frozen, let thaw), chopped

1 small vidalia onion, sliced

1/8  cup buttermilk

1 1/2 cups self-rising flour (white lily)

2 Tbsp corn meal

salt and pepper

 

Mix ingredients all together and fry in a well oiled (1 inch)  iron skillet pan.  Let it brown before you stir and turn in.  Do not rush.  Flip a maximum of 3 times.  Fry until it is golden brown.  Take out with a large slotted spoon and place on a paper toweled plate.

Fried Okra

 1/2 cup corn meal

1 tsp salt

 1 tsp pepper

okra, cut up into small pieces

Put all ingredients in a Ziplock bag and mix well.  To a skillet cover the bottom with oil.  Turn heat to medium and brown okra.  Turn often.  Use an Iron skillet.

Fried Okra or Fried Green Tomatoes

 Okra, cut up into 1/2 inch cubes or Green Tomatoes, cut up into 1/2 inch cubes

1 Tbsp of buttermilk, (just to stick to the okra or green tomatoes)

salt and pepper

4 Tbsp self rising corn meal

2 Tbsp flour

In a bowl mix all ingredients.  You want to coat each individual piece.  Heat a pan to med/high and when the oil is very hot add Okra or Green Tomatoes in batches. You don't want to crowd the pan.When nicely golden browned place on a towel covered plate to drain.

Fried Okra

 1 lb of okra (fresh or frozen, thawed)

salt and pepper

1 Tbsp buttermilk

1 cup corn meal

1/2 cup flour

Cut up okra in small bite size pieces.  In a bowl add okra, salt and pepper, buttermilk mix together and then add corn meal, flour and salt/pepper. You want the okra to separate individually not clumped together.

Mix gently together.  Heat 1-2 inches of oil in a heavy pan on high.  With hands jiggle between your fingers and when pan is very hot add okra.( the hotter the oil it won't hold onto too much oil and be too oily)  May need to fry in batches. Place a paper towel in a serving bowl to absorb excess oil.