Best Country Fried Okra And Green Tomatoes Recipes
OVEN FRIED GREEN TOMATOES AND OKRA
We also call this fried succotash, which is a souther table staple in the summer. I got this recipe from my a neighbor who grows his own tomatoes and okra and he said his wife just came up with this one day when she got tired of eating plain okra. The ingredients can be modified to accommodate your tomatoes and okra.
Provided by mkshaw
Categories Vegetable
Time 50m
Yield 5-7 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Pour about 1 Tablespoon of olive oil in the bottom of a caste iron skillet,enough to cover the bottom, may need more depending on the size of your skillet. Place the skillet in the oven while it is preheating.
- Mix the first five ingredients together and add to the skillet once the oven has preheated.
- Sprinkle with a little more oil and stir to coat all pieces.
- Place skillet back in the hot oven.
- Allow to cook 30-40 minutes, stirring occasionally and adding oil as needed.
- When the okra and tomatoes have reached your desired crispness remove from the oven and place in serving dish. Skillet will stay hot and continue to cook if you do not remove food.
- Enjoy!
Nutrition Facts : Calories 97.7, Fat 8.3, SaturatedFat 1.1, Sodium 240.1, Carbohydrate 5.7, Fiber 1.3, Sugar 1.7, Protein 1.1
MAMA'S FRIED OKRA WITH GREEN TOMATOES
We love fried okra and fried green tomatoes... why did we never think about frying them together before Janet's recipe? Turns out to be a match made in heaven. The little chunks of tangy green tomatoes are a nice contrast in flavor to the okra. Everything fries up nice and crispy. If you like a little more flavor, you can add...
Provided by Janet Crow
Categories Vegetables
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Put the thawed okra and chopped tomato in a bowl and stir in the buttermilk. Cover and put in the fridge for at least 1 hour. When ready to fry, remove from the fridge and drain off the buttermilk.
- 2. Put about a cup of flour in a Ziploc bag. Add a couple of handfuls of okra & tomatoes to the bag and shake to coat.
- 3. With a deep fryer heated to 350 degrees, use your hand to get the okra & tomatoes from the bag, shaking off excess flour and carefully dropping in the oil. Fry just until golden and remove to a paper towel lined pan (make sure the pan is big enough so the okra doesn't lay on top of one another, this is key to the okra remaining crispy). Continue frying (adding more flour to the bag as needed), in batches. Once done, sprinkle lightly with salt before serving.
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