Okra Recipes

Ingredients

Time & Yield

Directions

1. Trim ends and cut okra into bite sized pieces and keep aside.

2. Beat 2 eggs with 2 tablespoons water in one bowl, mix corn meal, salt and peppers in another bowl, then keep them aside.

3. In a large pot, heat oil to around 350-375 degrees and test it by adding a piece of bread. It should sizzle up immediately, if it doesn’t, then it's not hot enough and if bubbles appear violently, it's too hot.

4. While the oil heats, dip the okra in eggs and then remove the excessive egg and coat them nicely in the corn meal and put the okra on a separate plate. Perform these tasks in batches.

5. Fry the corn meal coated okra in batches and remove from oil till it becomes crispy and golden brown. Serve hot and sprinkle it with extra salt if you like.

Ingredients

Time & Yield

Directionos

1. Fill the canner to half with water and boil it. In the meantime, put the jars with lids in a large stockpot, cover them with water, bring them to boil and simmer. Remove the hot jars one by one.

2. Pack okra in hot jars with 1 pepper, 1 garlic clove and 1 tsp. dill seeds in each jar. Put vinegar, salt, sugar and 4 cups water on medium-heat and bring to boil and then let okra filling ½ inch from the top.

3. Put jars in canning rack and place in simmering water after wiping the rims and screwing the bands not too tightly. Add additional boiling water to cover by 1-2 inches.

4. Boil for 10 minutes and then remove from heat and cool for 12-24 hours. Check the seals of the jar and store at room temperature for up to 1 year.

Ingredients

Time & Yield

Directions

1. Trim Okra and cut pods into ¼ to ½ inch pieces, peel and cut onions into thin slices, mince garlic and chop tomatoes. Keep everything aside.

2. Heat oil in a frying pan, add onions and sauté until they turn brown. Then add garlic and cook, keeping stirring for about 30 seconds.

3. Add all the spices and cook for another 30 seconds.

4. Add okra to the spice-onion mixture, and then add tomatoes, salt and ½ cup of water. Cook for approximately 5-10 minutes until the okra is tendered with blended flavors.

5. Stir in lemon juice and add more salt if you like. Serve hot.

Ingredients

Time & Yield

Directions

1. Cut cheese into 3 * 1/4  * 1/4 inch sticks and stuff them in the okra by cutting them from the center without separating ends. Set aside.

2. Combine flour and cornmeal in a bowl and add the mixture of eggs, buttermilk and beer to it and stir until it is smooth. Then cover the stuffed okra with this batter.

3. Fry the coated okra in a 3 inch deep pan at 375 degrees and fry until they are golden brown. Sprinkle salt and serve immediately with salsa.

Ingredients

Time & Yield

Directions

1. Boil 8 cups of water, add crab oil and cook for 5 minutes, and then add shrimps, remove from heat and cover it for 10 minutes until shrimps turn pink. Drain them and cool for 10 minutes.

2. At the same time, combine pickled okra, deiced pimiento and the rest ingredients, and then add shrimps and chill before serving. Serve along with avocado slices.