Serve the okra stir fry meals such as baked chicken, beef steak, lamb shank, stuffed cabbage rolls and potato latkes. Use it the way you would use green beans, carrot and potatoes. Cook while turning occasionally 5-7 minutes until the coating browns. This pan fried okra recipe can be used as a side dish. Pan Fried Okra Add the dredged okra pieces to the skillet. In the video, I explain how to fry okra easily within 10 minutes to cook the best fried plain okra. If you encountered another lesser-known way to reduce the slime in okra, feel free to share it in a comment further below. The skin of a kokum is high in acidity and is added to okra stir-fries as well. In India, they also have another option to turn okra slime-free. It will kill the remaining slime.įor the Acidity: Pick vinegar or lemon, but know that vinegar tends to be a better option because lemon juice turns the okra mushy. Add acidity in form of vinegar or lemon juice to the okra. ![]() The heat helps in breaking down the slime. Stir-fry for a short while on high heat with little oil and no water.Follow that step and you have pretty fixed the problem to 60%. The moment you have water touching the insides of a okra, that's when that irritating goo gets formed. Keep the okra pods completely dry before cutting them.It is possible to get rid of the okra slime completely by following these steps: Yet you might come across a broader and shorter green okra version, a red version or even a deep purple okra variety. Fry to a golden brown on each side tossing with a spatula. If it starts to fry then add the remaining okra. The light green okra variety is more firm and the taste pleasantly intense. Check your heat in the skillet by tossing in a piece of coated okra. I personally enjoy the light green okra, which you can see in the picture. However, you will most probably come across the common long dark green version. There are different okra varieties in this world! I would put it in the category of French beans to compare the flavor. Okra tastes rather plain and I don't think it has a distinct flavor. The purpose of this post is to show you how to destroy the slimy plant substance to make the BEST pan fried okra! When cut open, okra emits a very slimy transparent substance. The okra vegetable is firm and has round bright seeds on the inside, between the pentagonal sections. But stirring the okra causes the crust to fall off, and overcrowded. In a nutshell, okra is an elongated green colored vegetable, which turns about 10 cm (4 inches) long and about 2.5 cm thick (1 inch). Its tempting to pile all of the okra in the pan. Yet there is an easy, less known, way to destroy the slime so that you have completely perfectly cooked okra! There’s a familiar structure to it: Textured, forest-green pods are typically sliced. Okra emits a gooey, slimy substance when cut open and this has been the reason why okra has never turned into a household favorite across the world. A handful or two of fried okra is often served at restaurants or by home cooks as an appetizer or a side dish. However, there seems to be still a confusion with the use and proper preparation of the okra. Season the fried okra with salt and pepper, to taste, while the okra is still warm!Ĭooking just for two? Cut all of the ingredients in half.This elongated vegetable has been around for a while and can't be considered exotic anymore at his point. The cornmeal dredge is a classic coating for okra however, you could probably create a tasty fried okra with bread crumbs, too. If you want to prepare this recipe using frozen okra, simply thaw the okra before soaking and breading. The quick cooking method (frying) also helps to prevent any gooey feel. To avoid any “slimy” texture, cut the okra just before you’re ready to soak and dredge it. Mix cornmeal, flour, salt and pepper in a bowl. ![]() Season with additional salt and pepper, to taste, while the okra is still warm. Make buttermilk by adding vinegar to milk and let sit for 5 minutes. Flip over okra every few minutes, watching carefully so it does not burn on the bottom. Shake off excess flour from okra then carefully add to skillet. Preheat skillet on medium-high until hot then add enough oil to coat bottom of pan. Use a slotted spoon to remove okra from the oil place on paper towels to drain. Pour okra into bowl and mix until coated well with egg. Fry the okra until golden brown, about 3-5 minutes. Place breaded okra into the hot oil, working in small batches so that you don’t overcrowd the pan. Pour oil into a large cast iron skillet or Dutch oven to about 1 inch deep. Place small batches of okra into the cornmeal mixture, tossing to coat. In a separate bowl, whisk together cornmeal, flour, salt, pepper and Creole seasoning.ĭrain milk from the bowl of okra. Pour milk over okra and let stand for at least 10 minutes, but not more than 30 minutes. Cut the tips and stems off of the okra, and slice okra into ½-inch long pieces.
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