Egg Fried Okra Fingers Recipes

FRIED OKRA

Steps:

• In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

FRIED OKRA

Steps:

• Cut the okra into 1/2-inch rounds. In a medium bowl, lightly beat the eggs. Place the flour, salt and pepper in a plastic bag large enough to hold the okra. Dip the okra in the eggs, then drop into the bag. Shake well, making sure that just enough flour adheres to cover and that the okra pieces do not stick together.
• Pour enough oil into a deep saucepan to come up to approximately 3 inches in the pan. Heat the oil but watch that it doesn't get too hot. Lower heat. Add okra one handful at a time. Fry, watching carefully, for 3 to 5 minutes until golden. Remove with a slotted spoon and drain on paper towels.

MALAYSIAN LADY FINGERS (OKRA)

Steps:

• Heat the vegetable oil in a wok or skillet over medium-high heat; cook and stir the garlic until fragrant, about 1 minute. Stir in the red chilies, shrimp, okra, and belacan, and cook and stir until the chilies begin to soften and the shrimp start to turn opaque and pink, about 2 minutes. Pour in light soy sauce and water, and cook and stir until the okra are tender and sticky, 2 to 4 more minutes.

TEXAS OKRA FINGERS W/ JALAPENO SOUR CREAM

Steps:

• Combine the peppers and sour cream.
• Chill till ready to use.
• In a small bowl combine beaten egg and milk and set aside.
• Place cornbread mix in a plastic or paper bag and set aside.
• Dip frozen okra, one at a time, in the egg/milk mixture and then shake to coat in the cornbread mix.
• Place coated okra on a large piece of wax paper or foil.
• Dip and coat all the okra and set aside.
• In a medium skillet heat oil to 375 degrees.
• Fry coated okras 4-6 at a time for 2 minutes.
• Drain on paper towels.
• Serve as an appetizer with the dipping sauce or with just plain sour cream.
• YUMM!

FRIED OKRA POPPERS

Steps:

• In a food processor finely grind crackers. In a shallow bowl whisk together cracker crumbs, flour, and salt to taste. In another shallow bowl beat egg. Cut pepper Jack into twelve 1 1/2- by 1/2- by 1/4-inch pieces.
• With a sharp knife cut a 2-inch slit lengthwise on side of each okra. With fingers gently pull slit slightly open and insert a slice of cheese. Transfer okra to a plate and chill 5 minutes.
• Working in batches of 4, dip stuffed okra in egg to coat, letting excess drip off, and roll in cracker crumb mixture, shaking off excess. Arrange okra in one layer on plate as coated and chill 5 minutes.
• In a deep 10-inch heavy skillet heat oil over moderate heat until hot but not smoking and fry okra, 4 at a time, turning them, until golden brown, 1 to 2 minutes. With a slotted spoon transfer okra as fried to paper towels to drain. Season okra with salt and serve immediately with salsa.

EGG-FRIED OKRA FINGERS

Steps:

• 1. Prepare the masala. To prepare the okra, cut a thin slice from the stem end and discard. Then, starting at the stem end and stopping about 3/4- inch from the tip, split each okra in half lengthwise most of the way through. (Do not cut the okra into 2 pieces both cut sides should remain attached at the tip.) Transfer to a large bowl.2. In a small bowl, mix together the eggs, flour, salt, and black pepper, pour into the bowl with the okra, and mix carefully with your clean fingers or a spoon, making sure all the pieces are well-coated with the egg mixture. (If needed, add one more egg.)3. Heat the oil in a large wok until it registers 350°F to 375°F on a frying thermometer, or until a small piece of okra dropped into the hot oil quickly rises to the surface and browns. Roll each okra in the bread crumbs or add the bread crumbs to the okra bowl and toss to mix. Then add the okra to the hot oil, 1 at a time to avoid clumping together. Adding as many as the wok can hold with a little space between each, and fry until crisp and golden, 2 to 3 minutes per batch. With a slotted spoon, remove to paper towels to drain. Transfer to a serving platter, sprinkle the chaat masala and cayenne pepper on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.