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Post by heavyhitterokra on Jul 22, 2018 16:46:56 GMT -6
FLOUR OKRA FRITTER RECIPE From Southern Bite:
I just love it when you all share recipes with me! I love checking my email to find a new family favorite that’s probably been passed down through the generations. This recipe came to me from one of our cookbook winners, Julie Taylor. When she received her cookbook, she sent me a thank you note and this delicious recipe. My Wife and my Mom just loved it! I know you will too!
Ingredients
1/2 cup all-purpose flour 2 cups fresh or frozen okra cut (coarsely) 1/2 cup finely chopped onion 1 large egg 1/4 cup buttermilk salt and pepper to taste oil for frying
Directions
Heat oil in heavy skillet, just enough to cover the bottom of the skillet good. In bowl mix flour, salt and pepper. Coarsely chop okra. Add onion and okra toss to coat. In a small bowl mix together egg and buttermilk and add to okra mixture and stir just until combined.
Drop batter in med hot skillet in about 1/4 cup mound and then flatten the okra mound with a spatula and fry until golden brown. Usually takes about 4 to 5 minutes per side, turn only once. Drain on paper towels and sprinkle with a little salt. Makes about ten fritters. You can dip these in a dipping sauce of your choice.
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Post by heavyhitterokra on Jul 23, 2018 18:44:01 GMT -6
My Recipe for okra fritters using equal parts flour and cornmeal. I like mine a little chewier than you can get with just cornmeal. If not using this recipe, I use a pre-packaged cornbread mix from a paper bag. It already has flour and cornmeal in it. I use this same mix to bread my plain okra for frying. Martha White is the brand name of the mix I use.
OKRA FRITTERS:
1⁄4 cup cornmeal
1⁄4 cup flour
1⁄2 cup finely chopped onion
1⁄2 cup whole goat's milk
1 large egg, lightly beaten
3 Tablespoons finely chopped, tender, okra leaves
2 tablespoons freshly grated parmesan cheese
1⁄2 teaspoon salt
1⁄4 teaspoon cayenne pepper
2 cups sliced fresh okra, about 2/3 lb. or so
vegetable oil (for frying)
(Okra leaves optional).
Combine the first 9 ingredients until mixed well.
Stir in okra.
Pour cooking oil into a deep skillet (chicken fryer), about 1-1/2" inches deep and heat to 350 degrees.
Gently, drop okra fritter mixture by tablespoonsful into hot oil carefully, and cook until golden brown, turning once.
Drain on paper towels.
Sprinkle with a little salt if desired and serve immediately.
*2 cups frozen sliced okra, thawed, may be subbed for sliced fresh okra. Thaw, then set on paper towels.
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Post by In Defense of Okra on Jul 1, 2019 14:25:06 GMT -6
OK - here is a link to my favorite okra recipe by far: Okra Kimchi. It is so good I can't even begin - spicy, sour, crunchy deliciousness.
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Post by macmex on Jul 3, 2019 6:26:09 GMT -6
Chris, that okra kimchi recipe looks fantastic! I'm going to have to try that! Thanks!
And, welcome to Green Country Seed Savers!
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Post by heavyhitterokra on Jul 3, 2019 16:45:42 GMT -6
Chris, Thanks for the wonderful recipe. Okra Kimchi by Chef Steven Goff Servings: 1 Jar Okra Kimchi was not on my list of must-have recipes when I began writing this book, but stumbling upon chef Steven Goff and his love of okra and anything fermented was a chance encounter I’m truly grateful for. Not only is his Okra Kimchi one of the most delicious and surprising things I have ever tasted, but Goff invited me to his restaurant, Aux Bar, to experience making kimchi. Subsequently, he spent an entire day helping prepare many of the dishes you see beautifully photographed in this book. Ingredients ½ cup (75 g) dried peppers (I use arboles) 1 cup (250 ml) water 1 cup (250 ml) canola oil 3 onions, julienned 2 leeks, sliced 1 cup (140 g) crushed garlic cloves ½ cup (50 g) chopped ginger, not peeled 1 cup (120 g) bread flour 1½ cups (375 ml) cider vinegar ½ cup (110 g) brown sugar 1 pound (453 g) whole okra pods Instructions Chi Preparation Plump the dried peppers by soaking them in the water. Heat the oil in a deep pan on medium-high. Add the onions, leeks, garlic, and ginger once the oil begins smoking. Continue to sauté the vegetables until translucent. Add the flour, vinegar, and sugar and cook for a further 3 to 5 minutes. Purée with an immersion blender while the mixture is still hot. Pod Preparation Roll the okra pods over a layer of coarse salt, sprinkled on a table or countertop. The aim is to puncture the pods with the coarse salt. Roll each pod individually and pile them all in a bowl. Let the okra and salt sit and sweat for 1 to 2 hours. Slather the okra with the chi paste and then pack the mixture tightly into the jar. Cover the jar with plastic wrap and push out any remaining air. If there are any air gaps at the top of the jar, you can push the plastic down and fill with water to remove them. Cap the jar and leave at room temperature for at least a week. Burp the jar frequently and refrigerate when the okra is sour enough to suit your tastes. Any remaining chi can be used in other kimchi projects or as a sauce. From The Whole Okra: A Seed to Stem Celebration by Chris Smith, © 2019 by Chris Smith. Reprinted by arrangement with Chelsea Green Publishing, White River Junction, VT. www.chelseagreen.com
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Post by heavyhitterokra on Aug 20, 2019 9:32:22 GMT -6
NEW TO ME, IDEA I was surfing the web this morning and read this little snippet. I never would have thought of deep-frying, pickled okra ...
Here's the 'snippet': The reason for this post is that we went out to dinner tonight & Had deep-fried, pickled okra, that had been breaded & deep fried like the fried pickles. That was a first for me.
Sounds good, to me too. I think I might try it. That will be a good idea to spread around at the Farmers Market this week. People are always looking for new ideas.
I brought forward an old recipe of my Mom's, from page one, for this post:
Mom's Pickled okra:
1/2 tsp dill seed
1 hot, skinny, red pepper
2 cloves garlic
About 12 to 14 okra pods per pint jar.
BRINE:
1 quart white vinegar
1 cup water
1 tablespoon less than 1/2 cup kosher salt = (7 Tablespoons).
boil water, vinegar, and salt, until salt dissolves. (This will be the brine).
Add garlic cloves to the boiling brine after salt has dissolved, to sterilize garlic from its previous contact with garden soil.
Sterilize wide mouth pint jars in casserole dish in 250 degree oven for 10 minutes, set aside, let cool until safe to handle, but still very hot.
Place jar rings, and flats in pan of boiling water for 5 minutes, until sterilized.
Place 3" inch or shorter, okra pods in each wide mouth pint jar, alternating stem ends to keep everything even, keep going until jar is full. (Remember to leave 1/2" an inch of 'head space' at the top of the jar.)
Place a hot pepper in the jar, stem side up.
Place two sterilized garlic cloves per each pint jar, position on top of the okra.
spoon dill seeds over okra.
Ladle boiling brine over okra placed in jars, while still in casserole dish (in case of jar breakage) leaving 1/2" inch head space at the top of each jar.
Wipe mouth of each jar clean of any spillage, place sterilized flat on each jar.
Screw each ring on hand tight.
Let jars sit quietly, with no breeze, until the flats "SNAP" a seal.
When cooled to room temperature, place in refrigerator, and keep refrigerated so okra will retain crispness.
***Important Note:*** These will be refrigerator pickles, since I used no hot water bath to process them. That way, they will always be crunchy. The hot water bath method is required to securely seal the jars for pantry storage, but it causes the final product to be mushy because of boiling temperatures.*** For that reason, I store all my pickled okra in refrigeration until they are consumed.
Refrigerated jars will keep for over one year.
let okra pickle for six weeks before opening any jars.
Serve cold ... And get ready to pucker up! Enjoy
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Post by heavyhitterokra on Aug 20, 2019 10:25:10 GMT -6
I just saw this comment posted on another website this morning, it sounded promising, so I posted it below:
I tried a new to me recipe I found in Hobby Farm magazine for okra. You slice it in half longways, shake it in a bag with olive oil, salt, pepper, and garlic, put the cut end down on an oiled cookie sheet, then bake at 425-degrees, for 30 minutes ... It tasted so good I ate them all myself!
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Post by macmex on Aug 22, 2019 3:59:08 GMT -6
Jerreth and I tried this last night. It was GREAT! I'm making some more for us to carry to work.
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Post by heavyhitterokra on Aug 24, 2019 13:51:43 GMT -6
A lady at the Farmers Market this morning told me she wanted all my big okra pods, so she could stuff them with cooked sausage and cheese, similar to the way you make pepper boats. She slices the cap off, then slits the pods lengthwise and scoops out the seeds. Then, she stuffs the pods with sausage and cheese and bakes them. I don't take any pods to Market, longer than 4" inches, so these were all tender pods.
I haven't tried it yet, because I just got home from the Farmers Market, but I plan to try it this evening. Right now, the whole family is busy Julian slicing okra pods and coating them with powered Ranch Dressing Mix, and Seasoned Salt, to be dehydrated 24 hours, using our commercial dehydrator. We will dehydrate them until crispy, like potato chips, then vacuum seal them in wide mouth quart jars for winter snacks.
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Post by heavyhitterokra on Sept 3, 2019 20:56:27 GMT -6
DEEP-FRIED-PICKLED-OKRA
INGREDIENTS 1/2 c Yellow cornmeal 1 ts Hot pepper sauce 1/2 c milk 1 lb Pickled okra 1/2 c White flour 2 Eggs Vegetable oil; for frying 12 Servings
PREPARATION: Drain okra. (pierce through both ends with a skewer to drain liquid from inside each pod). Pat dry with a paper towel.
Beat eggs, milk, and hot red pepper sauce together until well blended.
Dredge okra in flour, dip into egg mixture and then dredge in yellow cornmeal.
Staging area: Place your newly breaded okra on a baking sheet in groups of three. (This Recipe can be made to this point several hours ahead).
COOKING AND SERVING: In a deep-fryer or a large, heavy pot, heat about 4 inches of vegetable oil to 375 F. Carefully lower okra into hot oil in batches of three. Cook until golden brown, about 2 minutes. Drain on paper towels and serve warm.
NOTES: A spicy side dish for roasts. Pickled okra is a staple of the Southern pantry. You can buy it in jars in most supermarkets. Or simply pickle your own okra using the Pickled okra recipe found 4 posts above this recipe on page 3 of the Okra Recipe thread.
Enjoy this Southern delicacy with your next pot roast or pulled pork Bar-B-Que sandwich.
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Post by heavyhitterokra on Sept 3, 2019 22:27:29 GMT -6
AshLee is down for the weekend and has to leave tomorrow, so we've been up all evening, pickling baby okra for her to take back to Mid-West City. We got 12 pints pickled and tucked away in the refrigerator so they will be nice and crispy when they're done.
(One pint per month, to last her for a year).
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Post by heavyhitterokra on Sept 4, 2019 14:06:17 GMT -6
Large batch pickled okra brine recipe for Bon:
One gallon white vinegar 4 cups of purified water 28 Tablespoons of pickling salt = 1 & 3/4 cups.
Stir ingredients together and heat to nearly boiling to dissolve salt into brine mixture. Add spices to each jar, pack with baby okra. Then, pour brine over baby okra pods, leaving 1/2" an inch headspace at the top of each jar.
This is only the recipe for the brine to pour over the okra. Place your spices in each jar, separately from the brine. The brine is then poured over the okra and the spices. Pouring the brine in each jar distributes the spices evenly throughout the spaces between pods.
We only add one or two cloves of garlic to each pint jar, a few pepper flakes, and about a teaspoon of dill seed.
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Post by macmex on Sept 4, 2019 14:43:23 GMT -6
Ron, the recipe doesn't seem to include spices.
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Post by heavyhitterokra on Sept 4, 2019 19:09:42 GMT -6
Thanks, George. I went back and fixed that later on.
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Post by heavyhitterokra on Sept 7, 2019 16:06:56 GMT -6
Some Ladies at the Tahlequah Farmers'Market this morning, told me that they like to make a fried okra salad, by frying the okra first, then drain it on paper towels. After the majority of the grease is soaked away, they de-seed a tomato or two, so they will not be so juicy, then they dice them with bell pepper and add a little cucumber, and some whole kernels of corn, to make a salad that is served warm, but not hot enough to wilt the fresh vegetables they've added. (That all sounded pretty darn good to me), so I made a note to write in here, when I got home today.
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