SPICY FRIED OKRA NUGGETS
Steps:
- Heat oil in a cast iron skillet or large frying pan to 350°.
- In a shallow container add buttermilk and diced jalapenos, stir and then add okra. Let soak while oil is heating up.
- Add cornmeal, flour, spices and seasonings into a large gallon size baggie, seal and shake to mix.
- Using a slotted spoon, allowing most of the liquid to drip off, add okra to baggie.
- Seal and shake to coat.
- Add about ⅓ of the okra into the oil and cook until golden brown, about 4-5 minutes, turning as necessary.
- Remove and place on a plate lined with paper towels.
- Continue cooking the remaining okra.
- Serve with your favorite dipping sauce.
SPICED FRIED OKRA
Martha fries okra in a batter spiced with thyme, paprika, oregano, and coriander, which adds a citrusy aroma. The rice flour in this recipe ensures an ultra-crisp, long-lasting crunch.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Southern Recipes
Time 15m
Number Of Ingredients 10
Steps:
- Mix together coriander, paprika, oregano, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. In a large bowl, whisk together rice flour, semolina, and all but 1 teaspoon of spice mixture. Add okra; toss to fully coat. Shake excess flour mixture from okra back into bowl, and transfer okra to a plate.
- Add enough water to flour mixture in bowl to create a batter about the thickness of honey (you should have about 3/4 cup; you may need to add more water as you go along, as rice flour thickens quickly).
- Pour enough oil into a medium heavy pot to come about 1 inch up sides (about 4 cups). Clip a deep-fry thermometer to pot and heat oil over medium to 350°F. Working with a handful at a time, add okra to batter, turning to coat. Using tongs, lift out of batter and carefully add to oil.
- Cook, turning once, until golden brown, 1 1/2 to 2 minutes. Transfer to a wire rack set inside a rimmed baking sheet; sprinkle immediately with salt. Place in a 200°F oven to keep warm. When all okra is cooked, sprinkle with some of remaining spice mixture and more paprika. Serve with lime wedges.
SPICY AIR-FRIED OKRA
Air-fried okra is simple and delicious. Adding Tajin® spice pepper provides a unique tangy, spicy kick.
Provided by Buckwheat Queen
Categories Side Dish Vegetables
Time 20m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Put the whole okra in a resealable plastic bag. Add oil, chili-lime seasoning, and salt. Seal and shake bag until okra is completely covered with oil and spices. Allow to rest for a few minutes, until the air fryer has reached its temperature.
- Pour contents of the bag into the air fryer basket. Cook for 6 minutes. Toss the basket and cook until okra is crispy on the outside, about 6 minutes more.
Nutrition Facts : Calories 130 calories, Carbohydrate 19.9 g, Fat 5 g, Fiber 9.1 g, Protein 5.7 g, SaturatedFat 0.7 g, Sodium 797.7 mg, Sugar 3.4 g
FRIED OKRA
A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.
Provided by Linda Martin
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 29 g, Cholesterol 46.5 mg, Fat 29.2 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 4.7 g, Sodium 167.3 mg, Sugar 1.4 g
SOUTHERN FRIED OKRA
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
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.
SPICY FRIED OKRA
Steps:
- Pat okra dry with paper towels. Place buttermilk and hot sauce in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt and pepper. Dip okra in buttermilk mixture, then roll in cornmeal mixture., In a cast-iron or other heavy skillet, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, until golden brown, 1-1/2 to 2-1/2 minutes on each side. Drain on paper towels. If desired, season with additional salt and pepper.
Nutrition Facts : Calories 237 calories, Fat 16g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 326mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
SPICED FRIED OKRA
Anjum Anand uses the spice mix chaat masala to make the perfect drinks party snack recipe.
Provided by Anjum Anand
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour.
- Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally.
- Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot.
SPICED FRIED OKRA
i saw this recipe on Anjum anand's show "indian food made easy" on travel n living and i just had to have the recipe to post here . this okra is crispy and will crunch in ur mouth bursting with flavors serve this as a side accompanient to any indian meal of curry rice n dal . plz note:these need to be made at the last minute bcos they dnt reheat well .
Provided by jas kaur
Categories Asian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour.
- Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally.
- Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot.
Nutrition Facts : Calories 89.6, Fat 1.1, SaturatedFat 0.1, Sodium 164.6, Carbohydrate 15.8, Fiber 4.9, Sugar 2.8, Protein 5.4
SPICY ROASTED OKRA
Modified from dallasnews.com's recipe by Tina Danze, published: August 10, 2011. NOTE: Recently I saw a tip on America's Test Kitchen (or Cook's Country) to use frozen okra (thawed and blotted dry) in recipes, because decent fresh okra is hard to find in grocery stores!
Provided by KerfuffleUponWincle
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Toss the okra with olive oil to coat.
- In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt.
- Toss okra with spiced salt mixture.
- Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once.
- Serve immediately with lemon wedges (squeeze over each serving)!
- Makes four servings.
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