When the okra is browned and almost done, squeeze lemon juice onto the okra and then sprinkle the reserved spiced cornmeal powder into the pan and toss the okra until it is completely coated in the cornmeal. Using a skillet, gently flip the okra every few minutes to make sure it is browned on all sides. When the pan is heated, add the dried okra and sauté for about 12-15 minutes. To do this, heat olive oil in a skillet over medium heat (we use and love a cast iron skillet for pan fried okra). The final step is to cook the okra and add the cornmeal topping. To do this, mix together cornmeal, paprika, garlic powder, sea salt, and black pepper in a small mixing bowl and then set aside until after the okra is cooked. While the okra is soaking, make the paprika-spiced cornmeal that we will use to coat the okra after it is cooked and provide a crunchy mouthfeel. Soak okra in vinegar and water, then pat dryĢ️⃣ Step Two: Make the spice cornmeal topping Soak okra for 20-30 minutes.Īfter the okra has soaked, drain the vinegar water, rinse the okra and pat them dry before cooking. To do this, fill a large mixing bowl with water and about 1/2 cup white vinegar. The first step is to soak okra in a vinegar and water wash to reduce the slimy mouthfeel that okra has when cooked (see the next section for further information about why okra gets soft when cooking). #Pan fried okra how to□ How to make (step-by-step photos) 1️⃣ Step One: Soak okra in vinegar and water to reduce slime Ready to learn how to make okra on the stovetop? Let’s do it! Forget deep fried okra, this recipe pan fries in a small amount of oil and uses cornmeal to add a crunchy fried texture. The spiced cornmeal crusting provides a crunchy mouthfeel and a burst of spicy flavor. No messy breading or heavy oils, this simple skillet okra has simple ingredients you likely already have on hand. □ Here are three reasons you should be pan searing okra: In fact, it can be made in a skillet on the stovetop! However, that all changed when we realized you can make deliciously crunchy okra without heavy breading or deep frying. UPDATE: This recipe was originally posted in September 2018 and the text was updated with new information in January 2021.Īre you an ok lover? We are too! However, okra was a vegetable that we loved only when deep fried or cooked into gumbo, and was never something we made at home. No deep frying, no heavy breading - just a simple cornmeal dusted crunchy okra recipe that's healthy and tasty! Add salt and pepper, cook & shake for half a minute and then transfer to a serving dish / bowl with a slotted spoon or spatula.Pan Roasted Okra, an easy pan fried okra recipe that's seared in a cast iron skillet on the stovetop. Add lemon juice that you kept, continue cooking & shaking (sorry for the completely blurry weird photo.) for about 3-5 minutes, until okras are cooked and ok to eat but still keep their bite.Ħ. Add sugar and continue cooking & shaking for about 2 more minutes.ĥ. Toss in the okras and cook for 2 minutes, shaking the pan often.Ĥ. Heat olive oil in a medium pan on medium high heat for half a minute. Drain soaked okra through a strainer – KEEP THE LEMON JUICE!ģ. Let them soak in lemon juice for 10 minutes.Ģ. Make sure all okras get the lemon juice (try not to poke them too much). Put the okra in a bowl and pour lemon juice. fresh (or frozen) okra, washed well and patted dryġ. I hope even if you don’t really like it so much, you can give one more chance to okra with this recipe! It is really tasty and it has many health benefits!!! Enjoy!Ģ50 gr. You can, though, also make this dish with frozen okra that you can find in Hauler and in Alanya Market (in Itäkeskus) year round. Right now you can find it in Stockmann (a bit too expensive though, €20/kg) and in some ethnic markets, like Hauler in Kaisaniemi. In Helsinki, it is very hard to find okra, especially fresh okra. You can serve it as a mezze, warm or a bit cold, and you can also eat it like a snack. This okra dish is very fast and easy to make – about 20 minutes max. Some people also don’t like the “hairy” texture on the surface, though I think it’s not disturbing. I can understand people’s reaction to okra – if it is overcooked, or if you spoil it while cooking, it gets too soft and slimy and this is not pleasant to eat (I don’t like eating that kind of okra either). But with okra, she didn’t need to force me at all – which was odd because nobody in the family except for her and me liked this beautiful vegetable. She could hardly make me eat many other things that most people love. My mother was always amazed that I’ve loved okra so much.
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