and microwave on high power for 1 minute: stir, and microwave
Mix all ingredients, except okra, together for batter.
Stir in okra.
Use remainder of batter for cornbread.
Cook in skillet for stove or in covered glass bowl for microwave.
Cook until desired firmness.
Wash and drain okra; cut into pieces (not too
Mix all ingredients together into a smooth batter.
Add 2 cups of sliced fried okra.
Drop by spoonfuls into oil which has been heated in a skillet to 400\u00b0.
Fry until golden brown, turning once.
Remove with slotted spoon and drain on absorbent paper. Serve hot.
Put ingredients in a large pan and boil 10 minutes.
Put in jars and seal.
For fried okra, rinse thoroughly.
Roll in meal and fry as you would any fried okra.
Wash okra;
pat
dry and
*You can mix this with the corn meal.
It gives the okra a different taste from plain fried okra.
overed, in a warm place for about 1 hour or until
eep hot oil (375 degrees) for 10 to 20 seconds, or
Set aside.
Prepare okra, field peas, corn,
he bowl to make a batter a little thinner than pancake
Clean and slice okra, and sprinkle with salt and
Preheat oven to 350 degrees.
Spray a cookie sheet or jellyroll pan with non-stick cooking spray.
Combine corn meal, salt and pepper.
Wash okra; drain.
Trim ends and cut into 1/2 inch slices.
Dredge in corn meal mixture to coat well.
Okra should be moist in order for corn meal to adhere.
If necessary, rinse okra again in water before dredging.
Spread okra in a single layer in prepared pan.
Bake for 30 to 40 minutes or until crisp, stirring occasionally.
he mixture forms a smooth batter over the shrimps and toss
Fry bacon, drain.
Cook okra until heated through in the same pan, drain.
Put okra, crumbled bacon, chopped green onions, and diced tomato in a bowl.
Mix dressing ingredients well and pour over okra mixture.
Toss to coat and serve.
Heat vegetable oil in a wok or large frying pan. Add okra, green beans, cumin, coriander seeds and 4 tbsp water. Stir-fry for 6-8 mins, until tender. Transfer to a serving dish.
Season okra with salt and cayenne pepper to taste.
Combine flour and cornmeal and season with more salt and cayenne pepper. Dip okra into egg batter and then into flour and cornmeal mixture.
Wash okra.
Cut in 1/2-inch pieces.
Make a batter of egg and meal (or flour).
Dice up onion and saute in small amount of oleo. Set aside.
Roll okra in batter.
Put onion mixture back on fire. Add okra and cook until golden brown.
Combine the flour, cumin, chile powder, garlic powder, paprika, pepper and salt in a shallow bowl.
Heat the oil in a large skillet.
When it is very hot, dredge the okra in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
Drain on paper towels.
Season with salt.
Serve with Remoulade Sauce recipe#87124.
nough beer to make a batter a little thinner than a