![]() The one plus of the frozen breaded okra from the store is that it the larger coated breaded slices cook better in an Air Fryer, if you don’t like to use grease. If we go through our frozen supply of okra, we will break down & buy some frozen from the grocery store…….but it pales in comparison to the homemade version. I usually have enough to last all winter & into spring. I find the frozen okra keeps well in the freezer for up to a year without losing any flavor. Then when we plan to have fried okra I can just take out the amount for two (or more people). After about an hour in the freezer, I remove the okra, place it in pint or quart size Ziplock Bags & label the date. I bring it in, wash & dry it, then slice it up & bread it and spread it out on cookie sheets & freeze it, so the slices freeze individually. My husband plants a vegetable garden every spring & plants a large portion in okra, since we both love okra.I go out & pick some okra everyday because it grows so quickly. I use about half cornmeal & cornmeal and salt & pepper to taste…….it seems to stick to the okra better. I cut my okra into thinner slices, because I love it extra crunchy. The lighter coating gives the okra itself an opportunity to crisp up during the frying process. ![]() Traditionally, we southern cooks use a simple light coating of finely ground white cornmeal with salt and pepper. I personally think that it’s too heavy for this delicate vegetable and all you taste in the end is fried batter. Bring to a boil and then simmer for approximately 10 to 15 minutes. If you’re looking for a recipe for fried okra without egg and without buttermilk, you’ve come to the right place! Traditional southern fried okra recipes don’t coat the okra with a wet batter. In a large pan, cover okra with water, add butter, soda and baking powder. ![]() But it’s worth it for a plate piled high with this crispy fried okra. For one thing, frying makes the whole house stink for days. I don’t eat fried foods every day or even every week. However, I firmly believe that an occasional indulgence in foods that give you great pleasure is good for the soul. I know all about what fats can do to your heart, etc. Now don’t run away just because you saw the word “fried.” I know fried foods have a bad reputation. But this post features my most favorite way to cook okra and that is fried! In the past, I’ve shared my recipes for a quick side dish of Okra and Tomatoes and my Pickled Okra. Pretty much any way you prepare okra, I like it. once the okra sits for about fifteen minutes you rinse off the okra and that will help you make slime free recipes.I fall firmly into the okra-loving group. the salt helps draw out the moisture in the okra and the vinegar helps remove the slime. so it needs to be sprinkled in salt and tossed in vinegar to help remove it. it can really change the texture of a dish. Salt and vinegar: okra has a fiber in it that is slimy. TIPS & TRICKS FOR THE BEST STEWED OKRA AND TOMATOES Try this recipe out and let me know what you think. For some help check out my tips and tricks below. Making okra at home is super easy with some very light prep. Seasoned super simply with salt and pepper. The chunks of tomatoes helps break down the fibers in the okra and sweetness in the tomatoes helps alleviate the bitterness in the okra. That’s the only key to slime free okra.įor this recipe I kept it classic will fire roasted stew tomatoes. To remedy the sticky insides of the okra you need to toss it in a salt and vinegar mixture to pull the moisture out and then rinse it away. It can also take on spices really well so its wonderful in Mediterranean and southern food. Okra has a barky fibrous texture that makes it great for prolonged cooking but it holds it form just enough to still have some texture. It can be a hearty side dish on its own or it can be added to rice dishes and roasts to help add an earthiness similar to mushrooms. What I love most about okra is its versatility. Also they work great with tomatoes so it takes things like soup and stew to a next level. They are a starchy vegetable so they keep you full longer. The are rich in fiber in the form of goo. Remove the bay leaves and serve alone or with rice. Add the remaining ingredients, reduce the heat, and cover. Add the okra and garlic and cook, stirring, for about 5 minutes, until the okra is beginning to brown. Simmered in sweet crushed tomato sauce lightly spiced with crushed red pepper flakes and salt. When it’s hot, add the onion, bell pepper, and celery and sauté for about 3 minutes. Classic stewed okra sliced with onions and garlic.
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