Fried Okra With Tomatoes Recipes

OKRA AND TOMATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
• Garnish with crumbled bacon, if desired.

OKRA WITH TOMATOES

Steps:

• Cover the bottom of a skillet with the olive oil and place over medium heat. Place the garlic, onion, and cayenne pepper in the skillet and stir until fragrant. Stir in the green pepper. Cook and stir until tender, about 5 minutes. Stir in the frozen okra and allow to cook for 5 minutes more. Stir in both the diced and the stewed tomatoes. Season with salt and pepper. Reduce heat to medium-low and simmer until all vegetables are tender, 5 to 7 minutes.

PAN-FRIED OKRA, ONION, AND TOMATOES

Steps:

• Cut okra in half lengthwise.
• Pour 1/4 cup oil into a large skillet over medium-high heat. Cook okra in hot oil, in batches, 6 minutes or until browned, turning occasionally. Remove from skillet, and drain well on paper towels. Repeat with remaining okra, adding remaining 1/4 cup oil as needed. Cool.
• Stir together onion and next 5 ingredients in a large bowl; add okra, tossing to coat.
• Serve at room temperature.

CORNMEAL COATED FRIED OKRA WITH SUMMER TOMATO RELISH

Steps:

• Heat 1 1/2 inches of oil in fry pan to 350 degrees F. Meanwhile gather 3 dishes for batter set up. Place flour in first dish and season with 1 teaspoon salt and 1/2 teaspoon pepper. Place eggs in second dish. Place cornmeal in third dish and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cut okra in 1/2-inch pieces and then begin 3-part batter, beginning with flour, then egg, and then cornmeal. Fry until golden brown and drain on paper towel. Serve with Summer Tomato Relish. For relish, toss all ingredients in bowl.
• In a large bowl, mix all the ingredients together. Let sit for 1/2 hour to let the flavors mingle.

FRIED OKRA WITH TOMATOES

Steps:

• In a large bowl combine buttermilk and okra and let sit for 5 minutes
• In a large cast iron skillet, heat peanut oil over high heat to 375 degrees F.
• In a large bowl add the corn muffin mix. Using a slotted spoon remove the okra from the buttermilk and place it into the bowl with the corn muffin mix. Gently toss making sure all okra is well coated.
• Carefully add half the breaded okra to skillet and fry for about 6 minutes, or until golden brown. Use a slotted spoon to remove okra to the paper towel lined plate. Fry remaining okra.
• While okra is frying, in a large saucepan, combine diced tomatoes and chiles, tomato paste and Creole seasoning. Heat through over medium heat. Stir in heavy cream, season with salt and pepper and bring to a simmer. Remove to plate and top with fried okra. Serve immediately.

COUNTRY-FRIED OKRA AND GREEN TOMATOES

Steps:

• Combine okra and tomato in a bowl.
• Season with the salt and pepper.
• Mix the cornmeal and flour and toss the veggies in this mixture until coated.
• Heat oil in a large skillet over mediun-high heat.
• Add okra and tomatoes.
• Cook, stirring and turning occasionally, until crisp and browned- about 15-20 minutes.
• Remove okra and tomatoes to a serving platter which has been covered with a paper towel to drain.
• Serve and heat while hot.

FRIED OKRA WITH INDIAN SPICES AND HOT TOMATO RELISH

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.