Southern Fried Okra With Jalapeno Yogurt Sauce Recipes

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SOUTHERN FRIED OKRA



Southern Fried Okra image

This is another recipe I grew up with. This is passed down from word of mouth, no one has ever written it down before! Fresh, fried okra is soo simple to fix and soo good!

Provided by Jessica K

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb fresh okra, cut into pieces (don't use the top of the stem but the bottom is wonderful to eat)
2 -3 cups cornmeal
1 egg
2 cups buttermilk (regular or lowfat milk is fine, too)
salt and pepper
oil

Steps:

  • In a big bowl beat egg with a fork, pour milk in and combine. Pour the cornmeal in another big bowl.
  • Pour enough oil in a big skillet, halfway up, or you can use a deep fryer. Set heat to Medium-high.
  • Put some okra pieces in milk mixture and then coat in cornmeal batter. Fry in skillet 10-15 min, occasionally turning/stirring them around. They are done when crispy and golden brown but not black!
  • Drain on paper towel lined plate. Sprinkle with salt and pepper (i don't use pepper but some people prefer it).
  • Repeat with rest of okra till all gone. Enjoy!

AUTHENTIC SOUTHERN FRIED OKRA



Authentic Southern Fried Okra image

Make and share this Authentic Southern Fried Okra recipe from Food.com.

Provided by 1 Fat Chef

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 quart fresh okra
2 -3 tablespoons all-purpose flour
1 1/2 cups yellow plain cornmeal (stoneground is best)
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
lard or vegetable oil

Steps:

  • Wash okra and cut into 1/2 inch rounds.
  • Put in a mixing bowl and sprinkle with flour. Shake it around vigorously to coat evenly, then bounce in a wire strainer to remove all excess. Final coat should be very light!
  • Return to mixing bowl and add beaten egg. Stir to cover each piece of okra.
  • Place cornmeal in zipper bag with salt and pepper.
  • Add okra in 1 cup batches and shake until each piece is coated. Remove with something that will allow extra cornmeal to fall away. Put on a plate until all okra is coated.
  • Fry in 1/2 inch lard or oil at 400 degrees or med-high until pieces are golden brown.
  • Drain on brown paper or a wire rack.
  • Salt additionally if desired.

Nutrition Facts : Calories 228.9, Fat 3, SaturatedFat 0.7, Cholesterol 46.5, Sodium 623.3, Carbohydrate 45.3, Fiber 6.7, Sugar 1.6, Protein 7.7

SOUTHERN FRIED OKRA



Southern Fried Okra image

Golden brown with a little fresh green showing through, this fried okra recipe is crunchy and addicting! My sons like to dip them in ketchup. -Pam Duncan, Summers, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1-1/2 cups sliced fresh or frozen okra, thawed
3 tablespoons buttermilk
2 tablespoons all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon salt
1/4 teaspoon garlic herb seasoning blend
1/8 teaspoon pepper
Oil for deep-fat frying
Additional salt and pepper, optional

Steps:

  • Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.

Nutrition Facts : Calories 368 calories, Fat 31g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 410mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

CRISP OKRA IN YOGURT SAUCE



Crisp Okra in Yogurt Sauce image

Provided by Maya Kaimal

Categories     Appetizer     Side     Fry     Vegetarian     Yogurt     Coconut     Okra     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings (as part of a large meal)

Number Of Ingredients 12

7 tablespoons vegetable oil, divided
1 pound okra, trimmed and sliced into 1/8-inch-thick rounds
Salt
1 cup grated dried unsweetened coconut
1 teaspoon brown mustard seeds, divided
1/2 teaspoon cumin seeds
1 small fresh green chile, such as serrano, Thai, or jalapeño, stemmed and quartered
1/2 cup to 1 cup water
1 cup plain yogurt (not Greek-style)
1/8 teaspoon hot red pepper flakes
10 fresh curry leaves (optional)
1 teaspoon fresh lemon juice

Steps:

  • Heat 6 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry okra, stirring occasionally, until well browned and crisp, about 15 minutes. Transfer to paper towels to drain and season with 1 teaspoon salt.
  • Purée coconut, 1/2 teaspoon mustard seeds, cumin seeds, and chile in a blender or food processor with enough water (1/2 cup to 1 cup) to form a fine paste.
  • Bring coconut paste and yogurt to a bare simmer in cleaned skillet, stirring, then remove from heat.
  • Heat remaining 1 tablespoon oil in a small heavy skillet over medium-high heat until it shimmers, then cook remaining 1/2 teaspoon mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as the leaves crackle for a few seconds. Stir spice mixture into coconut mixture in skillet, then stir in fried okra, then lemon juice. Season with salt.

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