|Old-Time Southern Cooking|
|by Elizabeth Dunn|
In the days before food processors and microwave ovens, Southern cooking was not just a feast of flavours, it was a craft of artisans.
1 - 10 of 146 for fried whole okra
Wash okra, trim off ... bit of oil over medium heat. This dish must be cooked slowly and carefully so the okra dries out a bit in the cooking. Serves 6.
Dice onion and ... aside. Roll cut okra in corn meal ... tomatoes and onions then combine with the okra in a serving bowl. Serve warm. Great dish for pot luck!
Wash okra well. Trim caps. ... warm while frying batches, place in single layer on baking sheets lined with paper towels. Place baking sheets in warm oven.
Fry 1 pound ... shortening. Fry your okra until done. After ... chopped add to fried okra, then crumble ... seasonings to taste and mix well. Ready to serve.
Wash okra and remove ends. ... coated. Heat oil in large skillet (cast iron is best). Add okra to hot oil. Turn okra to brown on both sides. 4 servings.
Dip okra into egg. Roll in cornmeal to coat. Deep-fry at 365 degrees until brown. Drain. Yield: 6 to 8 servings.
Top and tail the okra and chop into ... and fry onion until tender. Remove and mix with okra. Season with salt and pepper. Garnish with chopped coriander.
Salt okra to taste; roll ... okra until brown, stirring occasionally. Drain on paper towels. Heat remainder of oil and fry rest of okra. Yield 8 servings.
Wash okra; remove stems ... fry until thoroughly coated. Cook in oil over low heat 35-45 minutes or until dark brown, stirring occasionally. Serves 4-6.
Cut off top and and ends of the okra pods, then cut ... pan with 1/2 inch of oil. Cook on medium until the potatoes are done and mixture is nicely brown.
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