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In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer. Turn the okra and cook over low heat until tender, 2 minutes. Season with salt and sprinkle with the spice mixture.
The post How to Cook Okra Like a True Southerner appeared first on Taste of Home. Whether for its subtle, delectable flavor or its many health benefits, knowing how to cook okra just right is a ...
Add the okra, season with salt and pepper and cook over high heat, stirring, until tender, about 5 minutes. 2. Add the garlic to the skillet and cook over moderate heat until softened and fragrant, 3 minutes. Stir in the cashews and lime zest. Transfer the okra to a platter, garnish with the lime wedges and serve.
Wash the okra with lots of water and let dry. Remove the ends and slice into 1⁄4- to 1/2-inch-thick rounds; place in a large bowl. (If the okra is tough, throw it out.)
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In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes.
Fried okra is popularly served at barbecues and restaurants in the South, especially as part of a meat and three. [2] It is often consumed during the summer, when okra is in season. [6] [7] It has been called "Southern popcorn". [8] The dish is associated with soul food, [9] [10] Cajun [11] and Gullah Geechee cuisine. [1]
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