Greatest Southern Fried Okra Recipe

You don't even have to go through all of the steps of a classic dredge. The chunk-sized okra is shortly dipped in egg, then tossed in a zip-high bag with a breading mixture made from a mix of cornmeal, flour, and cayenne pepper. To get the crispy coating, the okra is fried in piping hot oil for simply a couple of minutes. Preheat the oven to 400°. Slice the okra. Chopping in half lengthwise makes them slim enough to cook evenly, but minimizes cuts to maintain slime at bay. Toss okra with oil, salt and pepper. You'll be able to play with flavors, too; consider lemon juice, olive oil, smoked paprika and/or garlic powder. Arrange in a 15x10x1-inch baking pan, cut side up. Roast 12-15 minutes or till the okra is tender and lightly browned at the bottom. Fresh okra will be saved, fully dry, in the refrigerator’s crisper drawer, loosely wrapped in plastic. Eat inside two to a few days, before the texture becomes limp or spots appear. It's possible you'll freeze contemporary okra. Arrange the clean, dry pods on a baking sheet, freeze till stable after which retailer in a tightly sealed plastic bag.

▢ Take away from oil with spider or slotted spoon and drain on paper towels. Nutritional information doesn't embrace oil that will be absorbed when frying. If nutritional values are supplied, they are an estimate and can range depending on the brands used. The values don't embody optionally available components or when elements are added to taste. If calorie count and different nutritional values are necessary to you, I like to recommend grabbing your favourite brands and plugging those ingredients into a web-based nutritional calculator.

Allow to cool for two to 3 minutes, then serve warm with the dressing drizzled over the okra or as a dip alongside. If nutritional values are provided, they're an estimate and can vary depending on the brands used. The values don't embrace elective ingredients or when ingredients are added to style. If calorie depend and other nutritional values are essential to you, I like to recommend grabbing your favourite brands and plugging these ingredients into a web-based nutritional calculator. Relying on the scale of your okra, you may probably skewer the okra entire. Don’t even trim the ends. For very giant pods, thread the metal or soaked wooden skewer lengthwise by means of your complete sauteed okra recipe. In order for you to fit more than one massive okra on each skewer, then slice the pods in half. All data displayed on this site is for common informational functions solely and shouldn't be thought-about a substitute of a physician's advice. Please consult together with your doctor earlier than making any modifications to your diet. Nutrition labels offered on this site is for illustration functions only. Meals pictures might present an identical or a associated product and should not meant for use for meals identification. Nutritional worth of a cooked product is provided for the given weight of cooked food. This page may comprise affiliate links to merchandise by means of which we earn fee used to assist this website development and operations. Information from USDA Nationwide Nutrient Database.

Add Citrus. I mentioned that I really like adding lime juice to my okra stew for flavor, however one other benefit is that acid will help the texture by counteracting the slimness a bit. Extra virgin olive oil. An awesome start to anything however especially for sauteing the sofrito and the okra. I used Personal Reserve Greek EVOO. Sofrito of onion, garlic, jalapeno pepper. Chop one onion, and mince 4 garlic cloves and 1 or 2 jalapeno peppers (this will depend on how spicy you like your meals). 1 lb okra. I used minimize frozen okra (no must thaw), however you should use cut recent okra or complete okra pods on this recipe.

That’s why I determined to place collectively this listing of sides that I’ve tried over the last few months. I hope you discover some recipes right here that your family will love! In the case of Southern cooking, cornbread is a staple. A simple mixture of cornmeal, flour, salt, baking powder, and milk, cornbread is scrumptious on its own or as a side dish. Stuffed veggies are our wholesome Mediterranean version, and we love them in just about each variety. We have many versions of gemista recipes all through the area, from Middle Eastern Stuffed Zucchini to Stuffed Grape Leaves (Dolmas) and beyond. For this Greek-fashion recipe, I wanted the heartiness of a number of the heavier variations of gemista that include ground meat, but the lightness of the more delicate vegan varieties often served as sides (like these stuffed onions). I landed on this easy one-pan recipe, with fragrant oregano, a daring quantity of garlic, fresh herbs, creamy feta cheese (which is non-compulsory), and basmati rice to soak up all of the flavor.