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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.

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    Google Goddess craftybear's Avatar
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  6. #6
    Super 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.

  11. #11
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    Try putting a little corn starch in your breading ingredients,it works better than anything else that I have tried.

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    You need some flour to hold the corn meal together, seasonings, and some young okra. I grew up with this, picking it meant if it was longer than my fingers I had to stick my thumb nail in it near the bottom. If it didn't dent easily, it was too big and went to the pigs.

    Fried in bacon grease or sausage grease, mounded in a plate with slices of fresh, red tomatoes around it and a dusting of salt and pepper...a glass of cold buttermilk and that was dinner in the middle of the day. Maybe a left over piece of pie, if such a thing existed.
    Supper we could have the same if we wanted (which meant if we had an over abundance of it coming ripe at that time).

  13. #13
    Super Member rexie's Avatar
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    I bread mine with corn meal, salt and pepper and a touch of cayenne.

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    If you like the breading like restaurant okra, flour the sliced okra then put in buttermilk and then bread with cornmeal. I love it this way and also bread my chicken this way but use flour for the final coating. I have also frozen okra with this type of coating.Usually I just freeze it whole straight from the garden. When you use it just remove from freezer, rinse off and slice while still frozen. Glenda

  15. #15
    Senior Member mariebaker'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.
    yummy!! I am buying some okra asap and trying this :D

  16. #16
    Super Member desertrose's Avatar
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    Quote Originally Posted by #1piecemaker
    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!!


    I love fried okra but a lot of work for just one. being from New England I'd never tasted it until I moved to the SW boy were we missing another great veggie just because no one knew what to do with them. Maybe one of these days I'll make the mess for just me.

  17. #17
    Senior Member Honeynga's Avatar
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    Being born and raised in the south......my gm would beat an egg, add a small amount of water; soak the okra in the egg wash then coat with corn meal and a little flour. She would fry in bacon grease but I fry in canola oil, in HER old old old black iron skillet ! Fry crisp, season with salt and pepper and eat like popcorn !. I've also fried whole using the same method and it is delicious ! The buttermilk method sounds good also....think I'll go out to the garden and see if I have any okra that is ready......

  18. #18
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    I beat an egg and thin it down with a little milk. Then I Put the okra in until it is well covered with the egg wash. Then I roll the okra in cornmeal and fry it. Very good. We all love it.

  19. #19
    Super Member Quiltaddict's Avatar
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    This is how my Mom used to make it about 30 years ago.

    Slice your fresh okra into large bowl. In another small bowl mix one beaten egg with about a half cup milk. Beat until well blended and then pour over okra in bowl. Mix well.

    In separate bowl mix cornmeal, flour, salt and pepper to taste. Pour over okra, mix well, and fry in hot skillet.

    I have to admit that as much as I love it made this way, now I usually buy the frozen prebreaded in a bag from WalMart. It is good and so quick and easy.

  20. #20
    Super Member wildyard's Avatar
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    Well, this is my mother and grandmother's way, and we try not to dirty up too many dishes. LOL So slice the okra into a bowl. Break an egg over it and stir till the okra is well coated. Add equal amts flour and cornmeal, salt and pepper to taste and stir till well mixed and the okra is evenly coated. Dump into your skillet of hot oil or bacon grease and fry till crispy.
    This is the same way I do summer squash and it's really good. Both benefit from adding some sliced or chopped onion in at the beginning!

  21. #21
    Super Member dreamboat's Avatar
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    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.

  22. #22
    Junior Member jmanghamom's Avatar
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    I par boil my okra, just slightly. Drain and cool in collander. Mix self rising corn meal and a little flour added, salt and pepper, in a large baggie. shake until okra is well coated. I fry mine in my deep frier.

  23. #23
    Senior Member ShabbyTabby's Avatar
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    My Grandma taught me to do it by rolling in flour first, then into egg wash, and finally in cornmeal with salt, pepper and cayenne pepper. Cooking in iron skillet is a must for okra and chicken....Oil must be really hot to set breading and not just soak it up.

  24. #24
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    Quote Originally Posted by Gramma
    How do you bred your okra so that the breading stays on?
    cut it into 1" pieces and put in a bowl of buttermilk over night...then roll in crushed ritz crackers!

  25. #25
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    Quote Originally Posted by jmanghamom
    I par boil my okra, just slightly. Drain and cool in collander. Mix self rising corn meal and a little flour added, salt and pepper, in a large baggie. shake until okra is well coated. I fry mine in my deep frier.
    this is how I used to make it...taught by the ladies way down SOUTH in MS.

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