CRISPY SKILLET OKRA (NO BREADING!!)
I was looking for a way to cook the okra I'm growing in my garden. I didn't want to deep fry it with breading and my sis-in-law said her granny used to cook it this way. It's excellent! I don't even miss the breading! Try it and let me know if you like it.
Provided by CrysDanMom
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Turn your skillet on medium heat and get it nice and hot.
- While you're waiting for the skillet to heat up, wash and slice your okra into 1 inch long sections.
- When the skillet is hot, add cooking oil (I use canola since olive oil can become bitter at higher heat) and toss in the okra. It should sizzle! This helps seal the juices in the okra and gives it a crispy outside.
- Stir the okra around until it starts to brown, then drop in your sliced onion and season with soul food seasoning (I love Sylvia's). Continue cooking and stirring until the onion is transparent.
- Remove from heat and serve.
CRUNCHY OVEN-FRIED OKRA
Crunchy Oven-Fried Okra - this recipe is a bit healthier and easier to prepare.
Provided by Sheila Thigpen
Categories Vegetables & Sides
Time 40m
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees. Combine the cornmeal, panko, salt, pepper, and Parmesan cheese in a gallon-size ziplock bag.
- In a separate bowl, gently toss the okra with the beaten eggs until evenly coated.
- Pour oil onto a rimmed baking sheet (15x10x1) and place in the preheated oven for just a few minutes to warm up the oil--be careful to not let it start to smoke.
- In the meantime, add the wet okra a little at a time to the bag and shake until coated. If needed, you may add additional cornmeal and panko breadcrumbs -- if the okra isn't coated as much as you like. Carefully add the okra to the hot baking sheet.
- Bake for 15-20 minutes, or until tender, turning the okra halfway through baking. To get a nice golden brown, increase oven heat to broil and watch carefully, stirring as needed.
Nutrition Facts : ServingSize 1 g, Calories 266 kcal, Carbohydrate 21 g, Protein 9 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 94 mg, Sodium 412 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 15 g
PAN-FRIED OKRA WITH CORNMEAL RECIPE
This simple, six-ingredient recipe takes just half an hour to prepare.
Provided by Virginia Willis
Time 28m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place 1 ½ tablespoons of the canola oil in each of 2 medium-size nonstick skillets, and heat over medium-high. Divide okra between skillets, and stir to coat. Cover and cook, stirring occasionally, until bright green, about 10 minutes. Sprinkle okra in each skillet with ¾ teaspoon salt and ½ teaspoon black pepper. Divide yellow cornmeal and cayenne pepper evenly between skillets; stir to coat. Drizzle 1 ½ tablespoons oil over mixture in each skillet, and cook, uncovered, stirring occasionally, until okra is tender and browned, about 6 minutes.
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