Frying Pan Okra Recipes

PAN-FRIED OKRA WITH CORNMEAL RECIPE

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.

SKILLET-FRIED OKRA

Steps:

• Heat oil in a cast-iron or heavy skillet until a frying thermometer registers 375 degrees.
• Wash okra under cold water; pat dry with a paper towel. Trim stem ends; cut each pod crosswise into 3/4-inch pieces.
• Whisk together the eggs and milk in a medium bowl; set aside. Place cornmeal, flour, salt, black pepper, and cayenne in another bowl; whisk to combine.
• Add okra to egg mixture; stir until evenly coated. Add cornmeal mixture; toss with hands or a spatula until evenly coated.
• Fry okra in batches until golden brown, turning as necessary, 1 to 2 minutes per batch. Drain on paper towels, and season with salt. Serve warm with hot-pepper sauce, if desired.

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.

PAN-SEARED OKRA WITH BACON

Steps:

• Cook the bacon in a large cast-iron skillet until crisp, about 8 minutes. Remove to paper towels to drain, reserving the drippings in the skillet.
• Add the okra to the drippings in the skillet. Add the canola oil if the skillet is dry. Sprinkle with the House Seasoning, and toss to coat. Saute until crispy and golden brown, 12 to 15 minutes.
• Squeeze the juice from the lemon over the top of the okra. Crumble the bacon over the top and sprinkle with freshly ground pepper. Serve right from the skillet.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

FRYING PAN OKRA

Steps:

• Melt butter in a medium saucepan over medium heat and saute onion until translucent. Stir in okra and turmeric. Reduce heat to low and cook 15 minutes, or until tender.

FRYING PAN OKRA

Steps:

• Melt butter in a medium saucepan over medium heat and saute onion until translucent. Stir in okra and turmeric. Reduce heat to low and cook 15 minutes, or until tender.

CORNMEAL-CRUSTED FRIED OKRA

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.

CRISPY SKILLET OKRA (NO BREADING!!)

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.

FRIED OKRA

Steps:

• Place the okra in a medium bowl. Season with the cayenne and salt and black pepper. Toss with the buttermilk until well coated and let sit for 10 to 15 minutes; drain well.
• Fill a large cast-iron skillet with oil to a depth of 1/2 inch. Heat over medium-high heat to 350°F.
• Combine the cornmeal, rice flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a shallow dish. Dredge the okra in the cornmeal mixture, shaking off any excess. Working in batches to avoid crowding the skillet, add to the hot oil and fry, turning once, until golden brown, about 2 minutes per side. Drain on a crumpled brown paper bag or paper towels.
• Serve immediately.

DEEP-FRIED OKRA

Steps:

• In a large bowl, whisk together egg and milk. Place bread crumbs in a second large bowl. Heat oil in a heavy 12-inch skillet over medium-high heat until oil is hot enough to toast a bread crumb in 30 seconds.
• Toss half the okra in the egg mixture until thoroughly coated (use your hands or, if you must, a spoon). Pick up large handfuls (or slotted spoonfuls) of the okra pieces, letting the excess liquid drip back into the bowl. Transfer okra to the bowl with bread crumbs and toss until coated.
• Add okra to hot oil and cook until well browned, about 5 minutes. Remove okra with a slotted spoon and drain on paper towels. Repeat with remaining okra. Season with salt and pepper and serve hot.

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.