If you have any leftover okra, to reheat it, fry it for about one minute, just long enough for it to heat it. When okra is boiled, it needs the head on because it will be watery with out it, but when frying it, it's not necessary, so it can be just cut off in the preparation. If you are going to add additional seasoning, go ahead and add it while the okra is hot.Īnd I’ll also let you in on a little secret. Only one teaspoon of salt was used to make this recipe, but you may need additional salt depending on your taste. This is a good time to go ahead and taste your okra. Once the okra is brown, remove it from the pan and transfer it to a paper towel covered dish to soak up the extra oil. Use your spoon to separate the okra during the frying process. The okra will begin to clump while frying. Once the oil is hot, add the okra to the pan in large spoon fulls and fry until golden brown, three to five minutes.
Next, add two to three inches of vegetable oil to a frying pan and heat to medium heat. Prepare the okra for frying in two to three batches. Add just enough okra to cover the bottom of the. Using your fingers or a separate strainer spoon, coat the okra in the dry mixture.Īfter the okra is well coated, remove it from the dry mixture using the strainer spoon and place it on a plate.Ĭomplete the process until all of the okra is coated. In a large deep cast-iron or other heavy skillet, heat cup of the oil over high heat until almost smoking. Next, using a strainer spoon, pick up a few pieces of okra at a time, shaking off any extra buttermilk and then place them in the dry mixture. While oil is heating, sprinkle salt, pepper and cornmeal over the prepared okra. You may need a little more or less olive oil depending on the size of your skillet. Oil should just cover the bottom of the skillet. In a separate bowl, mix the flour, cornmeal and salt. Heat 6 tbsp of olive oil on medium-high heat in a large skillet. Pour the buttermilk over the okra and fully coat each piece in the buttermilk. Flour and Cornstarch: For the okra breading.įirst, completely thaw the okra and pour off any residual liquid. Ingredients Deselect All 5 ounces bacon (4 to 5 strips), cut into 1/4-inch pieces 1 large Vidalia or other sweet onion, diced 1 pound okra, trimmed and cut.Buttermilk: For coating the okra before adding it into the dry mixture.Repeat with remaining okra, adding remaining 1/4 cup oil as needed. Remove from skillet, and drain well on paper towels. Cook okra in hot oil, in batches, 6 minutes or until browned, turning occasionally. Frozen Okra: A 12 ounce bag of okra, fully thawed. Pour 1/4 cup oil into a large skillet over medium-high heat.Ingredients needed to make the Fried Okra: So let’s get into it so I can show you how it’s done! Since we are using frozen okra, it is something you can always have on hand in your freezer so that you can make this recipe anytime! I’m sure that you have most of the ingredients in your pantry and you don’t even need fresh okra for this recipe. Of course it may be easier to just to place a side order at a restaurant, but why do that when you can make it at home?
・Pour the soy sauce onto the hot frying pan to burn, and when the fragrant aroma comes out, mix it with the okra to bring out the flavor.Fried okra is one of those southern side dishes that are a must. ・When okra is boiled, it needs the head on because it will be watery with out it, but when frying it, it's not necessary, so it can be just cut off in the preparation. ・On textbook preparation, Okra is usually rubbed with salt to remove the fuzz, but I don't do it because the finished product won't change much even if I don't do it. Toss to incorporate and finish by sprinkling and tossing in a handful of bonito flakes. When the Okra is slightly burnt pour in a splash of soy sauce and cook off moisture until lightly burned. ⑤ When the okra becomes somewhat soft, sprinkle with salt and black pepper. ④ When the garlic is aromatic, raise the heat and add the okra. ③ Pour a dollop of olive oil into a frying pan and add garlic and chilli pepper over low heat. ② Slice through and remove the stem and calyx of the okra, cutting longer pieces in half diagonally. ① Mince Garlic and remove seeds from dried chili peppers. This recipe goes amazing with a glass of beer as a healthy, late night snack, and is an easy way to get in a little extra fiber into your diet.
When you want one more dish on the table, when you want a beer snack, how about this quick and easy addictive spicy garlic panfried okra? Rubbing with salt, peeling off the calyx, and other troublesome preparations on the textbook are completely omitted with an easier, just as delicious end result.
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