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Thread: How Do You Bread Your Okra ?

  1. #1
    Senior Member Gramma's Avatar
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    How do you bred your okra so that the breading stays on?

  2. #2
    Power Poster sueisallaboutquilts's Avatar
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    Hi Gramma! That is probably the only vegetable I don't like :)
    Love the rest!!
    Hope someone has the answer for you.

  3. #3
    Senior Member quiltstodo's Avatar
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    My aunt in Texas would put all of it in a ziplock bag shake it and put it in the freezer for a little while. I think the moisture from being in the freezer helped it stay. Don't know but it does work.

  4. #4
    Google Goddess craftybear's Avatar
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    great tip thanks

    Quote Originally Posted by quiltstodo
    My aunt in Texas would put all of it in a ziplock bag shake it and put it in the freezer for a little while. I think the moisture from being in the freezer helped it stay. Don't know but it does work.

  5. #5
    Google Goddess craftybear's Avatar
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  6. #6
    Senior Member mermaid's Avatar
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    Gramma, google Paula Deen's recipe..she uses buttermilk. I preboil my pods, cool in water and while they're "slimy" I coat in seasoned cornmeal and fry--whole is to die for. But I love the skillet fried also, with breaded green tomato pieces added...about 70/30 ratio.

  7. #7
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    I just use corn meal, salt and pepper. Make sure your
    oil is hot when you put in the skillet. I always cook
    mine in a black cast iron skillet. My grandsons just love
    it as I cook it crispy.

  8. #8
    Senior Member Gramma's Avatar
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    Do you dip it in milkj then in breading?

  9. #9
    Super Member #1piecemaker's Avatar
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    I just coat mine in cornmeal and fry. I like mine crispy but you can take it out at the stage you like it. Some people roll it in flour and smother fry it. Either way is ok. I don't care for boiled okra. Too slimy!!

  10. #10
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    I usually use sliced frozen okra, hold it under running water for a minute or so to partially thaw it. Pop it into a gallon size freezer bag(which is reused just for this purpose), add straight cornmeal, shake to coat well, and lift out to put in a skillet with about 1/4 inch very hot oil. It takes about 40 minutes to fry 2 lbs. Stir frequently. Older varieties of okra are slimy, newer ones are not. I like the older ones better, they hold the cornmeal better but they aren't available in the grocery store. This type of okra is a southern vegetable for a meal. the prebreaded type fried in a deep fryer is not the the original southern receipe and was invented for the cafes where everything is frequently cooked in a deep fat fryer.

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