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Thread: How Do You Bread Your Okra ?

  1. #26
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    I don't like a lot of breading, and I like fried okra really crisp, so I cut up the okra or thaw it out, running water over it and letting it drain really well. I put it in a ziplock bag, then add flour, pepper and salt that has been blended together and shake well. It gives the okra a light coating. I place it in the hot oil and I do not touch or turn it until the part of the okra in the oil is brown and crisp. Than, I turn it, When I take it out, I put it on paper towels in a baking dish or pie pan to drain, then put in a 350 oven for 3-5 minutes (watch closely) to crisp up a little more. Delicious, and the leftovers re-heat well too.

  2. #27
    Super Member Rann's Avatar
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    I double dip in an egg/milk mixture and then meal. Then I deep fry.

  3. #28
    Senior Member Gramma's Avatar
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    I love all these suggestions & am going to try it different ways. The idea from jaciqltznok is different. Not heard of using Ritz crackers.

  4. #29
    Senior Member Learner747's Avatar
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    I slice fresh okra into a plastic bag with salt, pepper, and some crushed red pepper. Shake to coat and fry in hot oil. Mm-mmm!

  5. #30
    Senior Member MarthaT's Avatar
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    I don't bread mine before cooking, so mine turns out differently. I think you taste the okra more my way. I slice the fresh okra about 1/2 in. thick. Drizzle some oil in a hot skillet and add the okra and some chopped onion. Saute over med./low heat, covered, but stirring often until okra is tender. (Add enough oil to keep it from sticking too much.) Add salt to taste and then sprinkle on corn meal, stirring and adding until okra is well coated with cornmeal. Add some butter to help it crisp as it finishes frying. Leave cover off during this stage and fry until the cornmeal is crispy. This is not the same as the deep fried stuff at restaurants, but you can enjoy the real taste of okra (but no slime). Sometimes I add some freshly chopped tomatoes just before the okra gets tender.

  6. #31
    Senior Member patsyo56721's Avatar
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    Quote Originally Posted by mermaid
    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.
    sounds devine Love fried okra & fried green tomatoes

  7. #32
    Senior Member Gramma's Avatar
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    Love fried green tomatoes!

  8. #33
    Super Member Quiltaddict's Avatar
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    Quote Originally Posted by dreamboat
    I like to bread my own with cornmeal and salt and pepper.
    The okra that you buy at the store that is frozen and breaded is too much breaded stuff. I just fry it in a little bit of coconut oil and keep turning it until it is all brown on both sides.
    I agree that fresh is better, but living in Southern California it is very hard to find fresh okra. It's not a vegetable that most people from here have even heard of.

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