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Fried okra recipe
Posted on 9/17/14 at 11:01 am
Posted on 9/17/14 at 11:01 am
Anuone have a good one? Tried it a few times, but can't get the breading to stick.
Posted on 9/17/14 at 11:08 am to michael corleone
milk and egg wash and roll in Oak Grove chicken fry.
Posted on 9/17/14 at 11:10 am to michael corleone
Soak cut okra in buttermilk for thirty minutes then coat in cornmeal or fish fry meal. Shak off excess and fry at 350.
Posted on 9/17/14 at 11:11 am to michael corleone
Cut up okra (Okree if you're from where I'm from). Lightly salt and let sit for a few minutes, this draws out some of the moisture to the surface allowing your breading to stick via okra slime.
Toss in a bag of White Lily Buttermilk Cornbread Mix with a tbs or so of chicken bouillon and black pepper.
Cook in a cast iron skillet med-low heat with fat, I use lard, but feel free to use canola or whatever.
Keep the stirring to a minimum and don't crowd the pan.
Cook til brown and crispy.
If you want the kind COMPLETELY COVERED in breading, just buy a bag of the premade crap from the store.
Toss in a bag of White Lily Buttermilk Cornbread Mix with a tbs or so of chicken bouillon and black pepper.
Cook in a cast iron skillet med-low heat with fat, I use lard, but feel free to use canola or whatever.
Keep the stirring to a minimum and don't crowd the pan.
Cook til brown and crispy.
If you want the kind COMPLETELY COVERED in breading, just buy a bag of the premade crap from the store.
Posted on 9/17/14 at 11:17 am to michael corleone
Goodness...please do as I say.
Cut the okra into rounds @ 1/4 of an inch, or less.
Soak in Ice water while you season cornmeal to taste with salt and pepper.
Heat 2 inches of oil to 350 degrees.
Drain the okra and shake it in the cornmeal until well coated.
Fry in small batches until golden and floating. Drain on a wire rack or paper towels. Enjoy.
Cut the okra into rounds @ 1/4 of an inch, or less.
Soak in Ice water while you season cornmeal to taste with salt and pepper.
Heat 2 inches of oil to 350 degrees.
Drain the okra and shake it in the cornmeal until well coated.
Fry in small batches until golden and floating. Drain on a wire rack or paper towels. Enjoy.
This post was edited on 9/17/14 at 11:19 am
Posted on 9/17/14 at 11:17 am to MeridianDog
quote:
Soak cut okra in buttermilk
Buttermilk is key for okra, IMO. Best thing to make the batter stick.
Posted on 9/17/14 at 11:28 am to MSMHater
The key is having the okra cold and moist. The ice water does this perfectly. Try it.
Posted on 9/17/14 at 11:30 am to OTIS2
quote:
Goodness...please do as I say.
I tried this method a few days ago and it was a disaster. The cornmeal would not stick.
Posted on 9/17/14 at 11:36 am to Zappas Stache
quote:Then you messed it up. if batter is falling off, most likely your oil is not hot enough.
I tried this method a few days ago and it was a disaster. The cornmeal would not stick.
Posted on 9/17/14 at 11:41 am to OTIS2
quote:
if batter is falling off, most likely your oil is not hot enough.
Posted on 9/17/14 at 11:45 am to Zappas Stache
Honestly, that's the primary reason one loses batter in any frying job. The ice water works great with yellow squash, too.
Posted on 9/17/14 at 11:48 am to OTIS2
Otis---no milk/egg? You only use the moisture from the water? Just confirming.
Posted on 9/17/14 at 11:50 am to OTIS2
Oteece, God needs to make Okra bigger - bout the size of an orange - easier to fry than 75 small, individual pieces. Know what I mean?
Posted on 9/17/14 at 11:53 am to michael corleone
quote:
Otis---no milk/egg? You only use the moisture from the water? Just confirming.
Yep. For okra and squash, try the ice water. You'll get a great texture. I do use egg wash with mushrooms and eggplant, though.
Count, large okra is a curse from Hell.
Posted on 9/17/14 at 12:21 pm to OTIS2
I primarily use just ice water for shrimp and often fish. Like you said, if the oil is at the right temp the flour/meal sticks fine.
Posted on 9/17/14 at 1:45 pm to sawfiddle
quote:
If you want the kind COMPLETELY COVERED in breading, just buy a bag of the premade crap from the store.
Thanks ill do that.
Posted on 9/17/14 at 2:15 pm to michael corleone
I find that putting just enough buttermilk so as to coat the okra but not soak it is best for the perfect breading shell. Too much and it clumps. Equal parts corn flour, ap, corn meal, and semolina. Seasoned with s&p, garlic and onion powder and some paprika.
Toss the okra (I prefer cut in half on bias to the rings) in minimal bmilk, bread and fry immediately. Oil has to be properly heated as well.
Toss the okra (I prefer cut in half on bias to the rings) in minimal bmilk, bread and fry immediately. Oil has to be properly heated as well.
Posted on 9/17/14 at 2:17 pm to sawfiddle
quote:
Okree if you're from where I'm from
Which is almost anywhere in the South.
Posted on 9/17/14 at 4:49 pm to c on z
try self rising flour, gives it an awesome extra crunch
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