Cornmeal Coated Fried Okra With Summer Tomato Relish Recipes

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CRISPY CORNMEAL OKRA



Crispy Cornmeal Okra image

Even if you object to the slippery texture of stewed okra, we think these little fried disks will win you over. Once crisped to a golden brown, fried okra is an irresistible snack enjoyed throughout the Southern United States, including Oklahoma. The chipotle sour cream dipping sauce adds a welcome kick to all the earthy greenness.

Provided by Roger Mooking

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

4 cups vegetable oil
1/4 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground paprika
1/2 teaspoon garlic powder
2 egg whites
Kosher salt
2 cups fresh okra, washed and dried well, tips removed
Chipotle Sour Cream, recipe follows
1 cup sour cream
Juice of 1/2 lime
1 canned chipotle pepper in adobo sauce, finely chopped
Kosher salt and freshly ground black pepper

Steps:

  • In a large, heavy-bottomed pan, heat the vegetable oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
  • Prepare a baking tray lined with paper towels.
  • Combine the flour, cornmeal, black pepper, paprika, and garlic powder, in a shallow bowl.
  • Put the egg whites, and a pinch of salt into another bowl, and whisk until the mixture is frothy. Dip the okra in the egg whites and allow the excess egg whites to drip off, then dip the okra into the flour mixture, shake off the excess flour, and gently drop into the preheated oil.
  • Fry the vegetables until golden brown, turning frequently for even color.
  • Transfer the fried okra to a tray, lined with paper towels to absorb the excess oil, and season with salt, to taste. Coat, and fry, and season the remaining okra. Serve with the Chipotle Sour Cream.
  • Combine the sour cream, lime juice, chopped chipotle pepper, and salt, and pepper, to taste, in a bowl. Mix to incorporate well. Serve the dipping sauce alongside the Crispy Cornmeal Okra.

CORNMEAL-CRUSTED FRIED OKRA



Cornmeal-Crusted Fried Okra image

This classic New Orleans side dish is made with a cornmeal crust.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

5 cups vegetable shortening
4 large eggs
2 tablespoons milk
2 cups all-purpose flour
2 cups cornmeal
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound fresh okra, stems trimmed

Steps:

  • Melt shortening in a 12-inch cast-iron skillet over medium heat until a frying thermometer registers 375 degrees.
  • Meanwhile, whisk together eggs and milk in a bowl. Place flour, cornmeal, salt, and pepper in another bowl; whisk to combine.
  • Place 8 pieces of okra in egg mixture to coat, then dredge in flour mixture. Fry until golden brown, turning as necessary, 3 to 4 minutes. Drain on paper towels. Repeat coating and frying okra; serve warm.

CORNMEAL FRIED OKRA



Cornmeal Fried Okra image

My grandma used to make us fried okra a lot when I was a child and I loved it. This version comes from the "Soul and Spice" cookbook. My family likes to eat the fried okra with ranch dressing or ketchup but it is equally good on its own.

Provided by Slatts

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb okra
1 cup cornmeal
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup vegetable oil

Steps:

  • Cut okra into 1/2 inch rings.
  • Combine cornmeal, paprika, salt, and pepper.
  • Coat orka rings in the cornmeal mixture.
  • Heat oil in a large skillet over meduim high heat.
  • Fry coated okra rings 5-7 minutes until golden brown and tender. Be sure to turn the orka during cooking to ensure even doneness.
  • Drain on paper towels and serve warm.

Nutrition Facts : Calories 266.8, Fat 14.9, SaturatedFat 1.9, Sodium 310.5, Carbohydrate 31.6, Fiber 6, Sugar 1.6, Protein 4.8

FRIED OKRA WITH INDIAN SPICES AND HOT TOMATO RELISH



Fried Okra with Indian Spices and Hot Tomato Relish image

Yield serves 4 as a small appetizer

Number Of Ingredients 25

1 teaspoon coriander seeds
1/4 teaspoon fennel seeds
1 clove
1 teaspoon cumin seeds
Vegetable oil, for frying
1 large egg
1/4 cup buttermilk
1 medium serrano chile, finely chopped
2 tablespoons chickpea flour
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pints okra (just under a pound), stems removed
Sea salt, for serving
Hot Tomato Relish (recipe follows)
1 tablespoon expeller-pressed vegetable oil
1/2 teaspoon brown mustard seeds
3 garlic cloves, slivered lengthwise
1/2 teaspoon cayenne
1 1/4 teaspoons ground turmeric
5 ripe plum tomatoes, peeled, seeded, and finely diced
1/2 teaspoon kosher salt
1/4 cup distilled white vinegar
1/4 teaspoon sugar
(makes 2 cups)

Steps:

  • In a small pan over medium heat, lightly toast the coriander, fennel, and clove until fragrant, 1 to 2 minutes. Allow to cool completely; then grind and set aside. Toast the cumin seeds in the same fashion and add them to the ground spices.
  • Fill a deep, heavy stockpot with about 3 inches of oil. Heat the oil over medium-high heat until a deep-fat thermometer reads 350°F.
  • Beat the egg in a small bowl and whisk in the buttermilk and serrano chile. In a medium bowl, combine the chickpea flour, all-purpose flour, salt, pepper, and spice mixture.
  • Cut the okra on a sharp diagonal into long 1/4-inch-thick slices. Put the okra slices into the bowl with the flour mixture and combine, leaving a light dusting on each piece. Pour the egg mixture on top and mix with your hands, making sure to coat all surfaces. In batches, use a large slotted spoon to carefully lay loosely formed handfuls of 6 to 8 slices into the hot oil and cook for about 2 minutes, turning as necessary until the okra is golden brown and uniformly crisp. Drain on a clean brown paper bag, season with sea salt, and serve with the tomato relish.
  • Heat the oil in a medium-size heavy nonreactive pot over medium-high heat. Add the mustard seeds and garlic, and cook until the garlic is turning light golden brown and the seeds are popping, about 2 minutes. Add the cayenne and turmeric. Cook for 10 to 20 seconds, and then add the tomatoes, salt, vinegar, and sugar. Simmer for 15 minutes, or until the tomatoes are soft and the relish has thickened slightly. Serve hot.

CAJUN-STYLE CORN AND TOMATO WITH FRIED OKRA



Cajun-Style Corn and Tomato with Fried Okra image

Categories     Tomato     Side     Fry     Corn     Okra     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 9

1 onion, sliced thin
2 tablespoons unsalted butter
1 tablespoon vegetable oil plus additional for frying the okra
3 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 4 ears of corn)
1 tomato, seeded and chopped
1/2 cup heavy cream
1/4 cup water
1/4 pound okra, rinsed well and patted dry
cornmeal seasoned with salt and pepper for coating the okra

Steps:

  • In a heavy saucepan cook the onion in the butter and 1 tablespoon of the oil over moderate heat, stirring occasionally, until it is golden, add the corn, the tomato, the cream, and the water, and cook the mixture, covered, over moderately low heat, stirring occasionally, for 20 minutes. Season the corn mixture with salt and pepper and keep the mixture warm, covered.
  • Cut the okra into 1/4-inch-thick slices, in a bowl toss it with the seasoned cornmeal, and shake it in a coarse sieve to know off the excess cornmeal. In a deep skillet heat 1/2 inch of the additional oil over moderately high heat until it is hot but not smoking and in it fry the okra in batches for 1 to 2 minutes, or until it is golden, transferring it with a slotted spoon as it is fried to paper towels to drain. Serve the corn mixture topped with the fried okra.

CORN AND TOMATO SALAD WITH FRIED OKRA CROUTONS



Corn and Tomato Salad With Fried Okra Croutons image

THIS IS SOOOO GOOD! Everyone who likes tomatoes, corn, or fried okra needs to try this. And especially if its in season! Food and Wine's BEST of the BEST From The Rustic Table by Constance Snow "Southerners are known for their ability to turn a blind eye to the unpleasantries of life, so if something seems to ugly and slimy to eat, we jsut ignore the baster aspects, cover it with cornmeal, and throw it into a sizzling iron skillet. Thus okra, on of nature's most imperfect foods, is transformed into ethereal little crisps that even a Yankee could love. Good old "fried okry" is great on its own (as a traditional side dish or offbeat cocktail snack), but it also adds an extra layer of texture and flavor to the simplest garden salads. Here fresh sweet corn and vine riepened tomatoes are essential, so save this one for a cool meal in midsummer when vegetables are at their best." You can also use pre-packaged okra as well.

Provided by College Girl

Categories     Corn

Time 25m

Yield 6 starter servings, 4-6 serving(s)

Number Of Ingredients 15

4 cups corn, fresh kernels
2 tomatoes, large seeded and chopped
2 scallions, thinkly sliced (white and green parts)
2 tablespoons minced fresh flat-leaf parsley
1/2 teaspoon sugar
salt
2 teaspoons cider vinegar
2 tablespoons olive oil
1/2 teaspoon thyme, fresh or 1/2 teaspoon a pinch thyme, dried
fresh ground black pepper
1/2 cup cornmeal
1 teaspoon salt
fresh ground black pepper
1 lb okra, fresh cut into 1/4-inch rounds
frying oil

Steps:

  • Place the corn kernels in a microwave-safe bowl, and microwave on high power for 1 minute: stir, and microwave just until crisp-tender, up to 1 minute longer. Toss the corn in a mixing bowl with the tomatoes, scallions, and parsley.
  • Whisk the sugar and 1/4 tsp salt with the vinegar in a small bowl until dissolved. Then whisk in the olive oil and thyme leaves until the dressing is thick and well blended. Pour the dressing over the salad, tossing to coat it well. Season with pepper, and additional salt if needed. Set the salad aside to allow the flavors to mellow while you fry the okra.
  • Combine the cornmeal, salt, and pepper to taste in a bowl, and toss the okra slices in the mixture. Warm 1/3 inch of oil in a large skillet, preferably cast iron, over medium-high heat.
  • Drop a cornmeal-coated okra slice into the hot oil to test the temperature. When it sizzles energetically, add half of the remaining okra, without crowding. Fry until ver crisp and lightly browned, about 5 minutes. Remove them with a slotted spatula and place them on paper towels to drain. Repeat with the second batch.
  • Just before serving, taste the salad and adjust the seasonings if needed. Top each dish of salad with a generous mound of fried okra.

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