![]() ![]() If you enjoy okra, or even if you’ve never tasted it before, why don’t you give my Fried Okra a try sometime? It’s so mouthwatering. The frying process prevents the okra from being gooey in the middle which is why many people won’t eat okra to begin with. I think okra is a lot better fried than in gumbo, but then some people would say I’m crazy. A lot of people can’t eat okra because of the texture. I only use cornmeal to dredge the okra in, coconut oil (or avocado oil) to fry the okra in, and salt and pepper to season the okra. When I saw fresh okra in the stores a few weeks ago, I decided to get a batch of it and cook it up for myself. There aren’t too many fried foods that I eat any more. Even after I started healthy eating in 2009, I would occasionally indulge in Fried Okra. While, I rarely ever cooked it myself, I took every opportunity to eat Fried Okra when we ate out. When my neighbor served this to us for dinner one night after the birth of our second child, I loved the stuff. I turned my nose up at it anytime I saw it, because we never ate this stuff at home when I was a kid. ![]() The funny thing is, I never even tasted okra before I was in my late twenties when we were in Florida. Whenever we go to a buffet for lunch or dinner, I head right over for the Fried Okra every time! I can eat gobs of this stuff. The okra will still be on the softer side as it is a naturally soft vegetable, but you’ll remove the slimy mouthfeel.Ok, I have to admit it. Remove okra, rinse, and prepare without the slime!īy doing these simple steps you’ll be able to roast okra without the frying oil and unhealthy breading.Soak okra in vinegar water for 30 minutes.Add water to a large mixing bowl and add about ¼ cup vinegar, mixing to combine.□ However, it’s super simple to cook okra without the slime if you follow these steps: This is why okra is often fried, which make it crispy (but also makes it generally unhealthy). When it is cooked on its own the slimy mouthfeel is a turnoff for some people. When okra is cooked its seeds create a gelatinous substance, which makes it a great addition to soups and stews because it is a natural thickener (think gumbo). Then remove the okra to a plate and eat immediately for best flavor. When the okra is browned and almost done, squeeze lemon juice onto the okra and then sprinkle the reserved spiced cornmeal powder into the pan and toss the okra until it is completely coated in the cornmeal. Using a skillet, gently flip the okra every few minutes to make sure it is browned on all sides. When the pan is heated, add the dried okra and sauté for about 12-15 minutes. To do this, heat olive oil in a skillet over medium heat (we use and love a cast iron skillet for pan fried okra). The final step is to cook the okra and add the cornmeal topping. To do this, mix together cornmeal, paprika, garlic powder, sea salt, and black pepper in a small mixing bowl and then set aside until after the okra is cooked. While the okra is soaking, make the paprika-spiced cornmeal that we will use to coat the okra after it is cooked and provide a crunchy mouthfeel. Soak okra in vinegar and water, then pat dryĢ️⃣ Step Two: Make the spice cornmeal topping Soak okra for 20-30 minutes.Īfter the okra has soaked, drain the vinegar water, rinse the okra and pat them dry before cooking. To do this, fill a large mixing bowl with water and about 1/2 cup white vinegar. The first step is to soak okra in a vinegar and water wash to reduce the slimy mouthfeel that okra has when cooked (see the next section for further information about why okra gets soft when cooking). □ How to make (step-by-step photos) 1️⃣ Step One: Soak okra in vinegar and water to reduce slime Ready to learn how to make okra on the stovetop? Let’s do it! Forget deep fried okra, this recipe pan fries in a small amount of oil and uses cornmeal to add a crunchy fried texture. The spiced cornmeal crusting provides a crunchy mouthfeel and a burst of spicy flavor. No messy breading or heavy oils, this simple skillet okra has simple ingredients you likely already have on hand. □ Here are three reasons you should be pan searing okra: In fact, it can be made in a skillet on the stovetop! However, that all changed when we realized you can make deliciously crunchy okra without heavy breading or deep frying. UPDATE: This recipe was originally posted in September 2018 and the text was updated with new information in January 2021.Īre you an ok lover? We are too! However, okra was a vegetable that we loved only when deep fried or cooked into gumbo, and was never something we made at home. No deep frying, no heavy breading - just a simple cornmeal dusted crunchy okra recipe that's healthy and tasty! Pan Roasted Okra, an easy pan fried okra recipe that's seared in a cast iron skillet on the stovetop. ![]()
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