Dip it into buttermilk, then dredge into cornmeal mix. Add a sprinkle of Texas Pete dry dust seasoning to the cornmeal mix and whisk together.Ģ – Cut off the ends and slice fresh okra into 1/4 inch chunks.
Fried okra how to#
Ingredients needed for Fried Okra recipe How to Fry Okraġ – Start by preparing a dredging station with one bowl of buttermilk and one bowl of cornmeal mix. Ingredient quantities are listed in the recipe card.
salt – use as a dusting as soon as okra is removed from skillet. Texas Pete Dry Dust seasoning – an optional spice that provides a nice ‘kick’. cornmeal mix – pre-mixed and ready to use. buttermilk – helps the cornmeal stick to the okra. fresh whole okra – choose small bright green pods. (ad) It’s pre-mixed and ready to use so crispy fried nuggets come out perfectly every time. The best pan fried okra is made with White Lily Cornmeal Mix. When cooked from scratch in small batches, it’s so good you’ll have a hard time not eating it before it gets to the table! Ingredients Most folks enjoy this old school style of cooking since it uses less oil.Įven though the common way to eat okra is with sides like macaroni and cheese and collard greens, many southern restaurants serve it as an appetizer before a meal. Instead of deep frying each piece, the old fashioned method is to scatter and stir frequently. There are several ways to prepare it, but this classic recipe is battered and stir fried in a cast iron skillet (ad). It’s usually eaten as a vegetable side dish, but can also be served as an appetizer with ranch, blue cheese, or honey mustard dressing. Whether it’s called ‘okra’ or ‘okry’, southerners love their pan fried okra so much they often call it ‘southern popcorn’. It’s dredged in buttermilk and cornmeal mix for a crunchy summer treat! Jump To If you prefer them crispier then continue to cook as desired.Pan Fried Okra is a southern side dish that’s crispy on the outside and tender on the inside. If you prefer your ochroes softer and not as crisp remove ochroes before they start to turn dark brown. After adding salt, continuously turn ochroes until they start to shrink in size. If you want a little less then use ½ tsp and a sprinkle more. I indicated ½ tsp - 1 tsp salt because I usually like a little more salt in my food so if you are like me then use 1 tsp. It is important to not add the salt too early in the process otherwise you can risk the ochroes turning a little mushy as salt tends to bring out fluids from vegetables. About ten minutes into cooking, add salt. Cover and let ochroes cook for a few more minutes. Add ochroes and turn continuously for five minutes. Heat oil to a medium heat and add onions and wiri wiri pepper. Use a wide-bottomed frying pan so that the ochroes can spread out nicely when being cooked. Once okra is dried, you will notice that the seeds will look slightly brown, this is how you know it is ready to be cooked!. If you skip this step, when you try to cook the ochroes, it will become soggy and mushy because of the gelatinous fluid. The insides of ochroes have a very gelatinous fluid and when you cut into the okra, this fluid becomes more apparent and makes it harder to work with. The reason for this step is to dry out the "slime" that is inside the ochroes. You can also place the ochroes outside on your patio table covered with a towel. Leave ochroes there for a minimum of 6 hours (I left mine by the window overnight). Spread ochroes on a baking sheet (I had to use two sheets) and place near a window where you can get a lot of sunlight. The thicker you cut them, the softer they will be once cooked) Cut okra into desired thickness (I cut mine to about ¼ inch because I like them more on the crispier side. Rinse ochroes and dry completely with a towel or napkin.
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