![]() Fry the okra, stirring occasionally, for 5 more minutes, until it’s golden brown.Stir the cornmeal and cayenne into the okra, mixing until every piece is coated.Cover the pan with a lid and cook for about 8 minutes, until the okra is bright green, removing the lid and stirring occasionally.Add the okra to the pan and stir until it’s coated with oil.Heat 1 tablespoon of oil in a frying pan over medium heat.⅓ cup fine-ground cornmeal or corn flour.1 pound fresh okra, ends trimmed and cut into ½-inch pieces.2 tablespoons extra virgin olive oil, divided.This pan fried okra is the perfect snack or appetizer - even those who don’t typically like okra will enjoy this recipe! Remove from pan, and drain on paper towels. Fry okra, in batches, until golden brown. In a large cast-iron skillet, pour oil to a depth of inch heat oil to 375. You might keep it in mind as a side dish for barbecue, Brunswick stew, or jambalaya. In a large bowl, combine okra, cornmeal, salt, and pepper, stirring to combine. Shelbert suggests that "okra can be served with a mayonnaise such as an aioli," and also notes that it will pair nicely with other southern favorites. Once each piece is a nice golden brown, the okra should be done. Give the okra another 5 minutes or so on the stove, stirring occasionally. Pour the remaining oil into the pan, then leave the lid off as you finish up the cooking. Stir the contents of the pan until all of the okra is coated with cornmeal. After the okra is seasoned to taste, mix in the cornmeal. Once the okra is looking green, add some salt, pepper, and cayenne to the pan and stir until the seasonings are evenly distributed. During the 8 minutes of cooking time, open the lid every few minutes and stir the okra. Saute, turning frequently to brown as evenly as possible, until golden brown and. Put a lid on the pan and cook the okra for about 8 minutes, or until it turns bright green. Add the okra in one layer to the pan and sprinkle with the salt and pepper. Stir it all up until each piece of okra is coated with oil. Heat 1 tablespoon of oil in a pan over medium heat, then add the okra. Shelbert uses extra virgin olive oil for frying, but you could use whatever you have on hand. For seasoning the okra, you’ll use salt, pepper, and cayenne, and for cooking, you’ll need some oil. To make this dish, you’ll obviously need okra - Shelbert says to "look for pods that are firm and bright green in color free from bruises." You’ll also need either cornmeal or corn flour (not to be mistaken with corn starch). As Shelbert tells us, "With this cooking method, the okra is tender-crisp." She also points out that "pan-fried okra is a healthier variation of traditional fried okra," explaining that "it uses a lot less oil and light breading." Shelbert advises that it’s good for your health to diversify your vegetable intake and suggests "If you like green beans or zucchini, then give okra a try it’s slightly similar in taste and texture." Assemble the ingredients for pan-fried okra Recipe developer Jaime Shelbert has come up with a way to cook okra that takes the slime factor out of the equation: she coats it in cornmeal and then pan-fries it. That’s too bad, since okra has all kinds of nutritious goodness that could benefit your body, if only you could get yourself to eat it. Turn okra every 5 minutes, sprinkling with salt each time until okra is golden brown in color. ![]() ![]() After five minutes, turn okra and sprinkle with salt. Cook on one side for 5 minutes allowing okra to begin to brown. Add the coated okra to the skillet and reduce heat to medium. If you steam it or boil it, it can have a texture that’s a bit too soft - some might even call it slimy. Heat over medium high heat until oil is hot. Serve on one large plate, or divide between four plates, and spoon over the yogurt sauce. Eat with chapatis or paratha.Okra, we’ll earnestly acknowledge, is not for everyone. Carefully fold together the onions and the okra in the bowl. To make the sauce, put the yogurt, chickpea flour, turmeric, and salt into a pan, mix together and heat until warm but not bubbling. When the okra are crispy on the outside but soft to the touch, remove them from the pan and put to one side. Season with salt and fry for around 4 to 5 minutes until they are nicely browned, only moving them around every minute or so. Wipe the pan clean if need be, put 2 tablespoons of oil into it, on a high heat, and when the pan is really hot, throw in the okra, being careful not to crowd the pan and making sure that each okra is touching the bottom of the pan. Carry on cooking the onions, stirring occasionally, for around 15 minutes or until they are caramelized, then tip them into a large mixing bowl. ![]() When they are soft and tender, add the ginger and garlic paste, chili powder, and cumin. Pour 3 tablespoons of oil into a large frying pan on a medium heat and, when it’s hot, add the mustard seeds. Put the ginger and garlic into a mortar and pestle along with a pinch of salt, and bash to a coarse paste. ![]()
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