Best Memes Fried Okra Recipes
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.
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
MEME'S FRIED OKRA
Dede always grew okra, and I usually have a few plants every summer. Once, I grew them in container boxes on the roof of my apartment in New Jersey, framed by the Manhattan skyline. Guests were astonished at the sight when we would go out on the deck. The plants are beautiful, sometimes growing to five feet tall with pale yellow blossoms similar to hibiscus. When I was working in France for Anne Willan, we once needed okra for a recipe test. It was nowhere to be found in the local markets, so we ordered a case from Rungis, the French wholesale market on the outskirts of Paris, only to use less than a pound! The gumbo was a disappointment, falling short of Anne's strict standards. Since we had almost a full case to use, I made this fried okra, which Anne called "popcorn fried okra." It was a huge hit. I can pretty much guarantee that this was the only time in history fried okra was enjoyed as a snack with apéritifs before dinner. I called Meme every week to tell her about my work and what I had learned. When I told her about the "popcorn fried okra," she giggled like a schoolgirl.
Yield serves 4 to 6
Number Of Ingredients 6
Steps:
- Line a plate with paper towels and set by the cooktop. Combine the okra and buttermilk in a bowl. Combine the cornmeal and flour in a second bowl. Using a slotted spoon, remove the okra from the liquid, letting the excess buttermilk run back into the bowl. Place the okra in the flour mixture and toss to coat.
- Heat the oil in a large cast-iron skillet over medium-high heat until it reaches 350°F on deep-fat thermometer. (You can also test the heat by sprinkling a bit of flour into the hot oil to see whether it bubbles.) When the oil is hot, add a large spoonful of okra to the skillet. (Don't add too much at once or the oil will cool down and the okra won't cook properly.)
- Cook until brown and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the cooked okra to the prepared plate. Repeat with the remaining okra. Season with salt and pepper. Serve immediately.
- Frying can be messy, but not if you are prepared. Set up a frying center in the kitchen (chefs call it a station) that lets you easily move from marinating the fish to the dry ingredients to the hot oil. Line a plate or baking sheet with paper towels and place it by the pot to receive the fried fish, a clean and efficient system. Only dredge what you can fry at a time: don't coat all the fish and then start frying; the coating will become dense and gummy.
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