Monday, May 12, 2014


Fried Okra, a Soul Food Classic! A great dish in the south. I love Okra you can prepare it so many ways.I got recipes for you to try yourself.

1 pound of okra cut 1 inch or lengthwise

1-1/2 cups buttermilk

1/8 caynana pepper

1 egg

2 cups of yellow cornmeal

1 cups of self rising flour

1 teaspoon salt and black pepper to taste

1/4 teaspoon of Cajun seasoning

Deep fryer and  canola oil

Preheat the fryer to 375 degrees F, or if using a skillet heat the oil.

Whisk together the buttermilk,egg. set aside. In a separate bowl, combine the cornmeal with the flour, salt and Cajun seasoning.

Dip the okra into the buttermilk, let excess buttermilk drip off and then dredge in the flour mixture. Fry in batches for 3 or 4 minutes, or just until golden brown; don't overcrowd! Sprinkle with additional salt if desired; serve hot.

Fried Okra Patties

1 pound fresh okra, cut into 1 inch pieces

1 large green tomato, diced

1 onion chopped

1 clove garlic, minced

1 jalapeno pepper, seeds removes and sliced

2 eggs, beaten

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup milk

1 cup cornmeal

1/4 cup vegetable oil


Combine okra, tomato, onion, garlic & jalapeno.
In separate bowl combine eggs, salt, pepper, milk.
Pour egg mix over vegetable and toss to thoroughly coat.
Gradually add cornmeal until liquids are all soaked up and the mixture is evenly mixed. Mixture will be a gooey.
Heat oil in saucepan until very hot.
Spoon mixture evenly into pan.
Reduce heat.
Cover and fry till underside golden brown, 10-15 minutes.
Invert onto plate, then carefully put back into pan with the un-browned side down.
Cook uncovered until golden brown.
Remove from skillet to paper towels to drain excess oil.
Serve hot.

Stewed Okra and Tomatoes

2 lbs. okra

3 tablespoons oil

1 tbls. all-purpose flour

1 medium onion, chopped

1/2 green bell pepper, chopped

2 med. stalks celerey, shopped

5 fresh or 1 large can tomatoes

1/2 corn whole corn

Tony Chachere’s Original Creole Seasoning

Wash okra, cut and fry in 2 tablespoons oil until it is not sticky (DO NOT USE CAST IRON POT).
In a skillet, make a medium dark roux with 1 tablespoon oil and 1 tablespoon flour. Add chopped onion, bell, and celery and simmer until wilted.
Add tomatoes and simmer for 5 mins.
Add okra, season well with Tony Chachere’s and reduce heat. Cook for 1 hour.

Smother Okra

4 tablespoon bacon dripping

2 lbs fresh okra sliced thin

1 cup onion chopped

Salt and Pepper to taste

1/8 teaspoon cayenne pepper

1/2 teaspoon ground mace

1/4 teaspoon chill

2 teaspoon creole mustard

Add bacon dripping to a pan and saute the cut up Okra and onions and add spices.cook until tender.

Boil Okra

 qt. tender okra with 1/2 inch stems

1 tbsp. cider vinegar

4 tbsp.butter

Salt and pepper to taste

Place the okra in a pan with cold water to just cover. Bring to a boil and add the vinegar. Do not stir okra while cooking. Boil until fork tender. Add butter and salt and pepper to taste. Lift okra from pan carefully to serve.

You can serve Boiled Okra stems on top Butter Beans....