Julie's Fried Okra
Recipe: #15906
November 14, 2014
Categories: Side Dishes, Okra, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, more
"I love fried okra. If I could change one thing about hubby, I would make him like all the vegetables I like. His mom pretty much raised him on corn, peas and green beans. He'll eat any vegetable raw, but something like this, he wouldn't touch with a ten foot pole. About 8 years ago, I finally realized I should just make 2 veggies for dinner, that way we're both happy. Recipe adapted from Slatts over at fooddotcom."
Ingredients
Nutritional
- Serving Size: 1 (173.9 g)
- Calories 277.8
- Total Fat - 15.4 g
- Saturated Fat - 2.3 g
- Cholesterol - 1.7 mg
- Sodium - 325.9 mg
- Total Carbohydrate - 32.9 g
- Dietary Fiber - 6 g
- Sugars - 2.7 g
- Protein - 5.2 g
- Calcium - 114 mg
- Iron - 1.9 mg
- Vitamin C - 26.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat oil in large, heavy skillet over medium-high heat.
Step 2
Cut okra into 1/2 inch rings, discarding ends. Place in large bowl and toss with milk. You want enough milk so that all the pieces are damp but not dripping.
Step 3
In separate bowl, combine cornmeal and seasoning. Toss okra with cornmeal. (Or put cornmeal mixture in a paper bag and shake okra in it.)
Step 4
Fry okra 5-7 minutes until golden brown and tender, turning halfway.
Step 5
Drain on paper towels or a paper bag. Taste one and adjust seasoning. Serve warm.
Step 6
Note: If using frozen okra, you may be able to omit the milk. The defrosted okra should be damp enough.
Tips
No special items needed.