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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.)
Remove the okra from the skillet and repeat with the remaining okra, adding more drippings if needed. Recipe courtesy of The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes by The Lodge Company/Oxmoor House, 2012.
Simply slice the fresh okra, coat it in cornmeal, and fry it to golden perfection. While other plants struggle in the scorching Southern summer, okra thrives and stands tall.
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 ...
Want to make Southern Fried Okra? Learn the ingredients and steps to follow to properly make the the best Southern Fried Okra? recipe for your family and friends.
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.
Yields: 4-6 servings. Prep Time: 10 mins. Total Time: 30 mins. Ingredients. 1 1/2 c. all-purpose flour. 3/4 c. cornmeal. 2 tsp. kosher salt. 1/2 tsp. garlic powder
3 / 4 lb fresh or thawed frozen okra, sliced 1/4 inch thick; 1 tbsp smoked hot paprika; 1 tbsp dried thyme; 1 cup all-purpose flour; 2 bay leaves; 6 oz andouille links, thinly sliced; 6 cup chicken stock or low-sodium broth; 3 clove garlic, finely chopped; 2 green bell pepper, cut into 1/2-inch dice; 3 large celery ribs, cut into 1/4-inch dice