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Top Rated Fried Okra Recipes
Chef David Kinch may be known for his landmark three Michelin-starred California restaurant Manresa, but at The Bywater in Los Gatos, California, he's showcasing the best of New Orleans, the city where he grew up. Here is The Bywater's recipe for classic shrimp remoulade.
Okra is a staple of the South, and it gets even more of a Southern kick when it's dusted in cornmeal and deep-fried.For this dish and more, check out 10 recipes Southerners always have on their Thanksgiving table.
Trim the stem ends off the okra pods. Cut the pods into bite-size pieces, if you like. Set aside.
In a large bowl, beat the eggs with 2 tablespoons water. Beat them well so the mixture is of a uniform, watery consistency. Set aside.
In a second large bowl, combine the cornmeal, salt, pepper, and optional cayenne. Set aside.
In a large heavy pot, heat at least half an inch of oil to 350 F to 375 F. Measure the temperature with a thermometer. Or, test it by dipping a piece of bread or the handle of a wooden spoon into the oil—it should sizzle immediately and steadily. If it doesn't sizzle, it's not hot enough. If it bubbles up violently, it is too hot.
While the oil heats, put the okra in the egg and toss it to thoroughly coat the pods. Lift the okra out, letting as much excess egg drip off as possible (you can also simply strain it in a colander if you prefer).
Working in batches of 4 or 5 pods, use one hand to put the egg-coated okra in the cornmeal and the other hand to toss it to coat it completely with the cornmeal mixture. Note that you're using one hand to touch the wet okra and one hand to touch the dry cornmeal.
Put the coated okra on a plate or baking sheet. Repeat with remaining okra pods.
Fry the coated okra in batches. The pods should be in a single layer and they shouldn't touch. Fry each batch until the coating turns brown and crispy (and the okra is tender inside).
Use tongs or a slotted spoon to transfer the cooked okra to a layer of paper towels to drain.
The Best Fried Okra (easy too)
It doesn’t get much more Southern than fried okra. Am I right? Last week I got a hankerin’ for some of the stuff, made some, and sat and ate it until I was about three pieces short of sick. It’s just so dang good! It’s like Southern popcorn or something.
Now, in the South there are basically two ways to do fried okra. And honestly, I love them both I don’t really have a favorite. This particular method is what I call the “piece” method. It’s where you coat individual pieces of okra in a seasoned flour/cornmeal mixture and deep fry them.
The other method I call the “hash” or “skillet-fried” method. It is where you combine the coating and okra together and cook it stove-top in a cast iron skillet. That results in a more hash-like finished product. Find the recipe for my Old School Skillet Fried Okra here.
I much prefer this made with fresh okra, but in all honesty, frozen cut okra works really well. And a lot of the work is already done for you being that it’s been washed, trimmed, and cut into bite size pieces. You’ll just need to thaw it completely first.
This particular recipe makes some of the best fried okra I’ve ever had. Using a box of Zatarain’s Seasoned Fish-Fri Southern Style is the trick. It saves you a ton of time and expense being that all the spices and flavor is right in the mix. It’s savory and tangy with a touch of lemon and a hint of spice. The mix is great on lots of stuff, but I especially love it on okra. (And no, this isn’t sponsored by Zatarain’s.)
And while coating each piece of okra sounds daunting, it’s really not. My quick and easy method using a zip-top bag makes it super simple and crazy fast.
Regardless of whether you use fresh or frozen, if fried okra is your thing and you like a little spice, you’ve got to try this version. It’s great served with some ranch dressing or a little comeback sauce, but there’s so much flavor here, you’ll probably just want to eat it all by itself.
Buttermilk Fried Okra
What do you do when your sweet, generous co-worker brings you two bags of fresh from the garden okra? You fry some! Then you pickle some. You even roast some. (recipes to come).
Buttermilk Fried Okra
Cut the okra, place it in a bowl and stir in the buttermilk to coat evenly. Place the buttermilk coated okra in the refrigerator for about 30 minutes before tossing with the cornmeal. Stir together the dry ingredients, then coat the okra in the cornmeal mixture. Easy-peasy, right?
It’s really simple and OH SO DELICIOUS! Especially when it’s fresh from the garden. My mother taught me to just coat it in cornmeal and pan fry in a small amount of oil. I love it this way but it’s not a “batter” type. This was the best-fried okra I have ever eaten.
Note: I keep buttermilk in my refrigerator at ALL TIMES. (for my homemade biscuits) If you don’t, just use the substitute. 1 tablespoon of lemon juice or white vinegar added to 1 cup of milk and let stand 5 to 10 minutes.
Fry the okra about 4 or 5 minutes and then transfer to a paper towel-lined sheet pan to drain.
You must try fried okra if you have never had it before. This stuff is what the south is about people!
People often ask me what fried okra tastes like. Well, it tastes like okra. Okra that has been fried. Honestly, if I had to compare it to something more familiar, it might be popcorn. And, no it is not at all slimy. Not in the least.
Okay, while I can in no way try to pass a fried vegetable off as healthy, I can say that okra itself is very rich in both soluble and insoluble fiber. And, as you know, fiber promotes healthy cholesterol levels and digestive tract. So there's that. :-)
Benefits of bhindi or okra
Bhindi is a fiber rich vegetable that helps in digestion, prevents constipation & stomach problems.
It is a good source of vitamin B, C, K, potassium & calcium. So helps in the overall health.
Bhindi is also a rich source of antioxidants so helps in fighting the free radicals.
It is a good source of folate (vitamin b) so it is very good for pregnant women.
This low calorie veggie is nutrient dense keeps you full for longer. So it is great for those trying to manage their weight.
Helps in reducing cholesterol & stress, helps to manage diabetes.
Crispy Fried Okra | Trini Fried Ochro
Crispy fried okra, referred to as fry ochro in Trinidad & Tobago, is one of my favorite vegan dishes. The crispiness is so addicting, I can and do enjoy it as a snack. However, when accompanied by one of Trinidad&rsquos famous rotis, including sada roti , dosti roti or paratha roti, it is the perfection savory and comforting combination. Fried okra can also be enjoyed with freshly steamed jasmine rice and creamy dhal. It&rsquos the perfect vegan or vegetarian meal tasty and satisfying.
In this crispy fried okra recipe, okra is sliced thinly, aired dried overnight in a sheet on the counter or under the blazing mid day sun, then shallow fried with sliced onion, crushed garlic and hot pepper in oil until it achieves a surprising crispiness. The air and sun drying eliminates the sliminess that dissuades many from this nutritious vegetable.
In the linked video, I teach you the other secrets to ensure that the result is crisp and delicious. Watch the video to learn how to achieve the best results!
When buying okra, choose young okra so ensure that it is not woody when fried.
Give this crispy fried okra recipe a try! I promise you won&rsquot be disappointed.
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Learn how to make crispy fried okra
Grandma's Fried Okra and Potatoes
This is a dish my husband loves, and he professes to hate okra! Not the deep-fried, batter-dipped variety, this is quick -- something you can keep an eye on while the rest of your supper cooks. And remember, the larger the okra pod, the tougher, so choose small pods.
- Wash okra and cut off stem ends. Cut in 1/2-inch pieces. Peel potatoes and chop into 1/2-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture.
- Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.
- Heat cooking oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil.
- Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes.
- Drain on paper towels.
- Makes enough for 4 or 5 hungry people.
Note: Another favorite recipe is Grandma's Fried Okra. Just the fried okra, ma'm!
Recipe editor Patricia Mitchell
All materials, including Grandma's Cookbook and its contents are © 2020 . Reproduction in whole or in part without permission is prohibited.
What is Okra Exactly?
Okra, uses in soups, stews, boiled, roasted, sautéed or fried (as it is here) is a fruit (not a vegetable because it has seeds!) that comes from the same family as a hibiscus flower.
You may be surprised that Okra can be eaten raw with a little bit of salt, but most people enjoy it the most in gumbo or stew. Okra also has many nutritional benefits like antioxidants and heart health (probably not with the fried, lol).
Fried Okra with Louisiana Rémoulade
Meathead and I went to a real dive last week for dinner. We heard they had good food so we checked it out. First, we had to eat outside because of the smoke. I reeked after just two minutes inside. Second, the place was full of regulars and they were friendly, loud and hilarious, but mostly welcoming to us newbies. Third, the catfish special was very good.
We were sitting at a big table on the front porch when a man in overalls
started rummaging through a box at the end of the table. Turns out the local farmers put excess produce on the table and you can help yourself. This Popeye farmer-like guy was grabbing okra. I&rsquove never had or cooked okra. We started talking about all the ways to cook okra and then he said, &ldquoThe worse you can do is do it wrong&rdquo. I took his advice and grabbed myself a bag of okra.
So, the next morning I&rsquom staring at all this okra and wondering what to do with it. A little research, and based on what I had on hand, I decided to make fried okra with a Louisiana-style rémoulade sauce. I was very pleased, and my neighbor who is from the south gave it a big thumbs up.
I asked Meathead what okra tastes like and he said mushy. I&rsquove also heard the term slimy used to describe okra. Okra definitely gets a bad wrap. I think it is a misunderstood vegetable. I still don&rsquot really get okra or what it&rsquos used for. But I do like this fried version. It wasn&rsquot mushy or slimy. After it sat awhile and cooled down to room temp, I would say maybe a little mushy. For the most part, I don&rsquot think okra has much flavor, kind of like yellow squash I&rsquod say.
But all is good with a tangy, Louisiana-style rémoulade sauce to dip the crispy nuggets of okra in. It&rsquos a mayonnaise-based sauce that has many variations. This is what I&rsquove heard is Louisiana, cajun or southern rémoulade
If you find yourself with okra and don&rsquot know what the heck to do with it, try this fried okra with Louisiana rémoulade. I definitely didn&rsquot do it wrong
farmer Popeye would be proud. Enjoy, Kelly
You know what else is super good and Southern and I&rsquove also learned how to make? Fried Green Tomatoes!! And, yes, you need the rémoulade sauce for dipping, too!
If you&rsquove tried this Fried Okra with Louisiana Rémoulade Sauce, please rate it below in the comments and let me know how it went
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Best Fried Pickles
There&rsquos something completely irresistible about fried appetizers. They&rsquore salty, crispy, and you can never have just one. That&rsquos especially true when it comes to fried pickles. This crowd-pleasing comfort food dish is the perfect bite with a tangy dill pickle flavor and crunchy texture that leaves you wanting more. They&rsquore the ideal game day snack or party appetizer&mdashjust be sure to make enough for the whole crowd. Fried pickles are delicious on their own, but they're even better when dipped in homemade ranch dressing to better suit your taste. Serve them alongside your favorite BBQ recipes, as a side dish for grilled burgers, or simply on their own with a cold glass of beer. You can&rsquot go wrong when it comes to this best fried pickles recipe.
How do you make fried pickles from scratch?
The key to really great fried pickles is to use thicker dill pickle chips (about 1/4 -inch thick)&mdashor slice your own chips from whole dill pickles. The thicker chips will give you a better pickle-to-breading ratio. We fry the pickles in a shallow cast-iron skillet (rather than a deep pot) so that the pickles have space in the pan and won&rsquot stick together.
How do you keep fried pickles from getting soggy?
There&rsquos nothing worse than soggy fried food&mdashthat&rsquos just sad. To prevent your pickles from getting soggy, we use a sturdy breading made from buttermilk, egg, and a mixture of flour and cornstarch that helps create the crispy coating that won&rsquot fall apart. It&rsquos the cornstarch in the breading that&rsquos key. This secret ingredient absorbs excess moisture from the wet pickles which results in an even crispier fried coating. Another important step when it comes to frying just about anything is to make sure you fry at the correct temperature (375˚)&mdashany lower and your breading will absorb too much oil, which will make them soggy and less crispy. Always allow your oil to return to the correct temperature before starting your next batch. Then be sure to serve the fried pickles piping hot and fresh from the fryer.