Food recipes
Fried Okra
Fried Okra Ingredients: okra, raw cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black milk, buttermilk, fluid, cultured, lowfat oil, olive, salad or coo...
Fried Okra
Ingredients:
okra, raw
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
Directions:
Place the okra in a bowl of ice water for 15 minutes to crisp; drain and pat dry.
Combine the cornmeal, flour, salt, and pepper in a shallow pan.
Transfer the okra to a large bowl and toss with the buttermilk.
Lift the okra out with a slotted spoon and place in the pan of cornmeal, tossing it around to lightly coat.
Transfer the okra to a rack set over a baking sheet.
In a large deep cast-iron or other heavy skillet, heat 3/4 cup of the oil over high heat until almost smoking.
Add just enough okra to cover the bottom of the skillet in a single layer, without crowding, lower the heat to medium, and cook until golden and crusty on the bottom, about 6 minutes.
Turn and cook, tossing the okra once or twice, until well colored and crisp on all sides.
With a slotted spoon, transfer to a paper towel-lined sheet pan and season with salt and pepper.
Keep warm in a low oven while you continue to cook the okra in batches, adding the remaining oil as needed.
Dig in while the okra is warm!
Ingredients:
okra, raw
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
Directions:
Place the okra in a bowl of ice water for 15 minutes to crisp; drain and pat dry.
Combine the cornmeal, flour, salt, and pepper in a shallow pan.
Transfer the okra to a large bowl and toss with the buttermilk.
Lift the okra out with a slotted spoon and place in the pan of cornmeal, tossing it around to lightly coat.
Transfer the okra to a rack set over a baking sheet.
In a large deep cast-iron or other heavy skillet, heat 3/4 cup of the oil over high heat until almost smoking.
Add just enough okra to cover the bottom of the skillet in a single layer, without crowding, lower the heat to medium, and cook until golden and crusty on the bottom, about 6 minutes.
Turn and cook, tossing the okra once or twice, until well colored and crisp on all sides.
With a slotted spoon, transfer to a paper towel-lined sheet pan and season with salt and pepper.
Keep warm in a low oven while you continue to cook the okra in batches, adding the remaining oil as needed.
Dig in while the okra is warm!