Southern Fried Okra

[Guest guest]

Southern Fried Okra

 

1 pound fresh okra, cut into 1 inch pieces

1 large green tomato, diced

1 medium onion chopped

1 clove garlic, minced

1 jalapeno pepper halved and sliced, seeded

egg replacer equivalent to 2 eggs, beaten

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup milk

1 cup cornmeal

1/4 cup vegetable oil

 

Combine okra, tomato, onion, garlic and jalapeno in large bowl.

In separate bowl combine eggs, salt, pepper and milk. Pour egg mix over veggies

and toss to thoroughly coat.

Gradually add cornmeal until mixture on the veggies and at the bottom of the

bowl soaked up. Continue to toss till ingredients evenly mixed. Mixture will

have a gooey consistency.

Heat oil in 10 inch skillet over medium heat until hot. Oil is ready when dash

of cornmeal sizzles. Spoon mixture evenly in skillet. Reduce heat to medium low.

Cover and fry till underside golden brown, 10 to 15 minutes.

Then invert on plate and slide other side up into skillet and cook uncovered 5

to 8 minutes until golden brown. Remove from skillet to paper towels to drain

excess oil. Serve hot.

 

 

 

 

[Guest guest]

I used to eat at a restaurant called " Grandy's " and they had the best okra. Or,

I should say the only okra that I had had.

But, I need to find something not fried. Anyone have a good recipe for a

crunchy okra? I found a frozen and breaded okra and have baked it...not that

good.

Thanks,

Cassie

 

Hank Steunenberg <dutchdancer22 wrote:

Southern Fried Okra

 

1 pound fresh okra, cut into 1 inch pieces

1 large green tomato, diced

1 medium onion chopped

1 clove garlic, minced

1 jalapeno pepper halved and sliced, seeded

egg replacer equivalent to 2 eggs, beaten

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup milk

1 cup cornmeal

1/4 cup vegetable oil

 

Combine okra, tomato, onion, garlic and jalapeno in large bowl.

In separate bowl combine eggs, salt, pepper and milk. Pour egg mix over veggies

and toss to thoroughly coat.

Gradually add cornmeal until mixture on the veggies and at the bottom of the

bowl soaked up. Continue to toss till ingredients evenly mixed. Mixture will

have a gooey consistency.

Heat oil in 10 inch skillet over medium heat until hot. Oil is ready when dash

of cornmeal sizzles. Spoon mixture evenly in skillet. Reduce heat to medium low.

Cover and fry till underside golden brown, 10 to 15 minutes.

Then invert on plate and slide other side up into skillet and cook uncovered 5

to 8 minutes until golden brown. Remove from skillet to paper towels to drain

excess oil. Serve hot.

 

 

 

[Guest guest]

I heard about how great fresh okra was, so decided to grow some this year. I

started it in the house along with my tomoatoes and cukes and even the brocolli.

I set it out one afternoon to start hardening it and it did fine. The next

afternoon it went out again. Along came a moose. He apparently liked it

because he ate it first. URGH!!! He did not leave even one. There were a

couple where he only ate the tops, but the plant died with no leaves left on it.

Katie

 

Cassie Dixon <roxy87cabriolet wrote:

I used to eat at a restaurant called " Grandy's " and they had the best

okra. Or, I should say the only okra that I had had.

But, I need to find something not fried. Anyone have a good recipe for a crunchy

okra? I found a frozen and breaded okra and have baked it...not that good.

Thanks,

Cassie

 

Hank Steunenberg <dutchdancer22 wrote: Southern Fried Okra

 

1 pound fresh okra, cut into 1 inch pieces

1 large green tomato, diced

1 medium onion chopped

1 clove garlic, minced

1 jalapeno pepper halved and sliced, seeded

egg replacer equivalent to 2 eggs, beaten

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup milk

1 cup cornmeal

1/4 cup vegetable oil

 

Combine okra, tomato, onion, garlic and jalapeno in large bowl.

In separate bowl combine eggs, salt, pepper and milk. Pour egg mix over veggies

and toss to thoroughly coat.

Gradually add cornmeal until mixture on the veggies and at the bottom of the

bowl soaked up. Continue to toss till ingredients evenly mixed. Mixture will

have a gooey consistency.

Heat oil in 10 inch skillet over medium heat until hot. Oil is ready when dash

of cornmeal sizzles. Spoon mixture evenly in skillet. Reduce heat to medium low.

Cover and fry till underside golden brown, 10 to 15 minutes.

Then invert on plate and slide other side up into skillet and cook uncovered 5

to 8 minutes until golden brown. Remove from skillet to paper towels to drain

excess oil. Serve hot.