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Pour half the okra into the skillet and cook until golden brown all over, turning it with a metal spatula. (Some people like it almost burned.) You may need to add more bacon drippings. Remove the okra from the skillet and repeat with the remaining okra, adding more drippings if needed.
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.
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.) Pour the beaten egg(s ...
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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 ...
Bhindi Fry (also called okra fry, fry okra, bhendi fry, bhindi masala or bharwan bhindi) is stir-fried okra (ladies' finger) that is slit and stuffed with spice mix such as garam masala and other locally available ground spices. This dish is stir-fried or sautéed slightly, which is distinct from batter-fried okra, which involves deep frying.
Depending on the specific variant being prepared, okra soup can have a clear broth or be deep green in colour, much like the okra plant itself. Okra (and, by extension, okra soup) can have a slippery or "slimy" mouthfeel. The edible green seed pods can also be used in other stews and soups, such as the American dish gumbo. [1]
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.