For a little spiciness, you can also use other seasonings like garlic powder, cajun seasoning, creole seasoning, or cayenne pepper.I highly suggest fresh okra, but you can use frozen okra in a pinch.1 tablespoon of lemon juice or white vinegar added to 1 cup of milk and let stand for 5 to 10 minutes. Fry okra, turning frequently, until light golden brown on both sides (I use tongs or a fork for turning.) You may need to lower heat slightly toward the end of. 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. While youre waiting for the skillet to heat up, wash and slice your okra into 1 inch long sections. Place a colander with wide holes over a large bowl to 'sift 'the breaded okra from the flour before frying. Turn your skillet on medium heat and get it nice and hot. Finish with a sprinkle of kosher salt, if desired. Use a slotted spoon or spider to transfer the okra to a paper towel-lined plate. Saute, turning frequently to brown as evenly as possible, until golden brown and. Working in two batches, add the okra to the skillet and fry until golden brown all over, 2 to 3 minutes. ( for my homemade biscuits) If you don’t, just use a substitute. Step 2 Pour 1/4 cup oil into a large skillet over medium-high heat. Add the okra in one layer to the pan and sprinkle with the salt and pepper. I keep buttermilk in my refrigerator at ALL TIMES.Vegetable oil – Or canola oil for frying.Salt and black pepper – This is the only seasoning you will need for fried okra.Buttermilk – Some recipes call for an eggwash, but any true southerner will tell you buttermilk is the only way to go! The buttermilk gives the fried okra a thicker texture and a little tang.The cornmeal adds more of a crunchy texture to the finished product. But some people use both flour and corn, some use just flour. Self-rising cornmeal mix – This is our choice for crispy, crunchy fried okra.You will only need a few ingredients to make this fabulous side dish. It’s summer here in the South, and we’ve got delicious okra at every farmer’s market.What You Will Need for Southern Fried Okraįried okra is coated in buttermilk and then dredged in seasoned flour or cornmeal. Also, if you have a favorite okra dish, slimy or non-slimy pass it along. If you happen to be like me and like non-slimy okra, this dish is a nice and dry one that lets you experience the okra taste without the slime. I like to serve it with rice and dahl, and if I’m feeling particularly industrious I’ll also make chapatti. This dish is easy to make and tasty to eat. Garnish with some cilantro when you transfer it to a serving dish if you like. Add salt and stir gently then remove from heat. It will just start to turn brown in some places.Ĥ. Cook for 10 minutes or so, stirring gently, until the okra is cooked through yet still bright green. Add all of the chopped okra and stir gently or toss to coat evenly in the oil-spice mixture. Be careful not to let the spices and oil get too hot or they will burn quickly at this stage.ģ. Add the ground cumin, hing, turmeric and ground coriander and stir to mix. In a cast iron or non-stick frying pan heat the oil/ghee on medium/high heat until hot. Place okra seed side down, creating a nice sear. Once fully dry cut off the top and slice in half length-wise and then in half again width-wise.Ģ. Slice okra in half, lengthwise Heat butter in a skillet over medium heat. Also, it is important to add the salt after the okra is cooked and not during the cooking the process for this particular dish.ġ. It seems that once water touches the insides of the okra the slime begins to multiply. To obtain minimal slime results, it is important to wash your okra and then fully dry it before cutting it with a knife. Fortunately, I found a healthier way to prepare okra, avoiding both the slime and the deep frying. Until a few years ago, the only way I knew to prepare okra and avoid the slime was to deep fry the okra in oil or ghee. It’s a popular ingredient and I’ve tried to adapt to it. Of course if that is what you are going for, and I have to believe that some people are going for that, then right on.ĭuring the summer here in the southern US, locally grown, freshly picked okra can be bought easily and inexpensively. If you are not careful with your okra, it can make any dish into a slimy, gluey creation. I have now come to the conclusion that it wasn’t so much the vegetable that I was so averse to, but the way in which it was prepared. I would force it down with a wrinkled nose, disliking every aspect of the experience. As a child okra (also known as lady’s finger or bhindi) was always a struggle for me to eat.
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