okra recipe

Dredged in cornmeal and fried on the stovetop until golden brown, this crispy Fried Okra recipe is an easy and delicious way to enjoy fresh produce this season!

Fried Okra

lb. fresh okra

milk

cornmeal

flour

salt

pepper

Vegetable oil,

Cut the tips and stems off of the okra, and slice okra into ½-inch long pieces. Place cut okra in a large bowl.

Pour milk over okra and let stand for at least 10 minutes, but not more than 30 minutes.

In a separate bowl, whisk together cornmeal, flour, salt, pepper and Creole seasoning.

Drain milk from the bowl of okra. Place small batches of okra into the cornmeal mixture, tossing to coat.

Pour oil into a large cast iron skillet or Dutch oven to about 1 inch deep. Heat oil over medium-high heat. Place breaded okra into the hot oil, working in small batches so that you don’t overcrowd the pan. Fry the okra until golden brown, about 3-5 minutes.

Use a slotted spoon to remove okra from the oil; place on paper towels to drain. Season with additional salt and pepper, to taste, while the okra is still warm.

This Vietnamese-inspired dish features tender okra pods simmered in a delicious sweet and salty tomato sauce! This healthy and comforting side dish is packed with flavor and pairs perfectly with steamed white rice, quinoa, or couscous.

Okra in Sweet Tomato Sauce

tomatoes (about 16 ounces (450 grams))

tbsp oil

garlic

ketchup

soy sauce

sugar

black pepper

cornstarch (diluted in 1 tbsp water)

okra pods (about 6.5 ounces (185 grams))

Clean the okra. Clean the okra under cold water to remove any possible dirt. Next, trim the stem ends of the okra pods.

Boil it. Bring a large pot of water to a boil. Once boiling, add the okra and cook for 7-15 minutes. The cooking time will largely depend on the type and size of your okra. Keep an eye on it and remove it from the heat once the okra is fork-tender.

Rinse and drain. Drain the okra and rinse it under cold water. Drain again and set aside while you prepare the sauce.

Blend the tomatoes. Quarter the tomatoes and add them to a blender. Blend on medium speed for 4-6 seconds or until roughly chopped. Note: if you prefer a smooth sauce, blend for longer.

Sauté the garlic. Heat the oil in a large non-stick skillet or saucepan. Once hot, add the minced garlic and sauté for 2 minutes.

Cook the tomato sauce. Next, pour in the blended tomatoes. Bring the sauce to a simmer and cook for 5-7 minutes or until the tomatoes no longer have a raw smell and the sauce has thickened. Add the ketchup, soy sauce, sugar, and ground black pepper, and cook for one more minute.

Add the okra. Add the cooked and drained okra to the tomato sauce. Let the okra simmer in the sauce for another 3-5 minutes, stirring regularly.

Thicken the sauce. Finally, dissolve the cornstarch in a tablespoon of water to make a slurry. Pour the slurry into the tomato sauce and stir to combine. Cook for another 30 seconds or until the sauce has thickened. Serve hot!

This okra dish is best served the same day but it will keep for up to 2 days in the refrigerator.

An excellent dish bringing a new taste to your everyday meals. Thank you for sharing.

This Okra Recipe is infused with flavors of the Middle East. It's my Egyptian father's recipe made with onion, garlic, tomatoes and flavorful Middle Eastern Spices.

 Okra Recipe

okra

olive oil

garlic, rough chopped.

coriander

cumin

roma tomatoes- diced

lemon

Garnish- fresh flat leaf parsley

Wash and dry okra. Dry Well. Cut both ends off, and slice into ½-¾ inch rings Dice the onion, slice the garlic and dice the tomatoes.

In a large skillet, heat the oil over medium-high heat. When hot, add the onion and sauté, stirring often for 2-3 minutes, until just tender. Add garlic, turn heat to medium, and stir 1-2 minutes, until fragrant. Add the okra. Stir often over medium heat for about 10- 12 minutes. At this point they should look vibrant green and be cooked al dente. Test one; You want them tender, yet still just slightly crisp. Add spices and salt. Keep stirring and saute for 2 more minutes until the spices toast a little. Add the diced tomatoes and their juices and cook 2-3 more minutes, until the tomato juices begin to release. Don&#8217;t overcook or let the tomatoes get overly soft.

Taste and adjust salt and pepper. Add an extra drizzle of olive oil if you like.

Squeeze with lemon. Sprinkle with fresh parsley.

Serve as a healthy side or over rice for a simple meal.

The little bit of the story about your father conjured such warm images and a thread which shone bright in your professional life. 
Among the many nourishments parents can bring , good cooking is always wonderful.
Whether you write his story or not, it brings a lot to you and to your food readers already. Well, it brought to me. 
Thank you

I don't often cook okra, but had brought some home from my CSA. This recipe is delicious! I added fresh edamame for a bit of protein. I love the texture of the okra in this recipe- soft but also crunchy at the same time.

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Okra in Sweet Tomato Sauce

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Fried Okra

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