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The basic preparation of fried okra is simple, requiring okra that has been dredged in cornmeal and fried. [2] The okra pods are cut into slices and then tossed or dredged in cornmeal before frying in butter [13] or vegetable oil. [14] [4] Either deep frying and pan frying may be used. [1] More complex recipes involve dipping the okra in eggs ...
Paula Ann Hiers Deen (born January 19, 1947 [3]) is an American chef, cookbook author, and TV personality.Deen resides in Savannah, Georgia, where she owns and operates The Lady & Sons restaurant with her sons, Jamie and Bobby Deen.
Paula's Home Cooking showcases classic dishes such as pot roast, fried okra, fried chicken and pecan pie are the norm, and overly complicated or eccentric recipes are usually eschewed. Dishes that are flavorful and familiar are spotlit, although the fat content and calorie count of the meals is often very high.
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.)
Fry 8 to 10 minutes, stirring occasionally, to make sure all sides are golden and fried. Drain on prepared baking sheet. Add more oil between batches, as necessary.
Fried Okra. We think this Southern recipe is the best way to enjoy this tricky little vegetable. Dredging in buttermilk and cornmeal, then frying in a small amount of oil achieves that extra ...
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.
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