as
for fried okra, my mother - in - law makes the lightest, most amazing, addictive kind I've ever had.
Not exact matches
The portions are huge, and while eating servers came around with
fried okra, black eyed peas, macaroni and tomatoes, cabbage and apple butter
for those big soft rolls.
I was recently staying with him
for several weeks and I was thinking I could make a version of
fried okra that is Paleo friendly.
So tonight I made a Southern dinner
for Koen and me: BBQ porkchops,
fried okra, and mashed potatoes.
I have been making
fried okra for years and wonder why you put in the oven after
frying?
I save and use my bacon grease
for certain things and
fried okra is one of those reasons.
1 1/2 cups sliced
okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil
for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantro
Lay the
fried okra flat on a cookie sheet and bake at 350F
for about 10 minutes, or until sizzling
For lunch, I opt for the national dish: fried flying fish, cou - cou (cornmeal mashed with okra), and breadfruit (cassav
For lunch, I opt
for the national dish: fried flying fish, cou - cou (cornmeal mashed with okra), and breadfruit (cassav
for the national dish:
fried flying fish, cou - cou (cornmeal mashed with
okra), and breadfruit (cassava).
Most of us here happen to adore
Okra (especially when deep
fried — NOT healthy
for young children however).
I don't like
okra,
fried green tomatoes, or cornbread (except
for these Sweet Jalapeno Cornbread muffins).