Best 3 Falling In Love With Okra Recipes

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**Fall in Love with Okra: A Culinary Adventure**

Okra, also known as lady's finger, is a unique and versatile vegetable that has captured the hearts of food enthusiasts worldwide. With its distinct flavor and texture, okra adds a delightful touch to various cuisines. This article presents a curated collection of okra recipes that showcase its culinary prowess, taking you on a flavorful journey. From crispy fried okra to hearty stews and refreshing salads, these recipes highlight the diverse possibilities of this amazing vegetable. Whether you're a seasoned okra lover or seeking new culinary horizons, this exploration of okra recipes is sure to satisfy your taste buds and inspire your cooking adventures.

Let's cook with our recipes!

FALLING IN LOVE WITH OKRA AND CORN!



Falling in Love with Okra and Corn! image

If you don't already love okra, you will after you try this! I like my okra with a slight crunch, and that's exactly what this recipe delivers. The half-and-half adds a nice creaminess ... makes the dish nice and rich.

Provided by cathy tate

Categories     Vegetables

Time 50m

Number Of Ingredients 6

3-4 stalk(s) fresh sweet corn - stripped from the ear (white ears are better for sauteing)
1-1 1/2 lb fresh okra - washed and cut into 1 inch slices
1 large sweet onion - chopped
1 clove garlic - minced
1/4 c half and half
1/2 stick butter, melted - or less if desired

Steps:

  • 1. Spray a large skillet with cooking spray. Melt half a stick of butter in the pan.
  • 2. Place the corn, okra and onions into the pan and saute until they just barely start to turn tender.
  • 3. At this point, add the garlic and continue to saute until the vegetables become a little tender.
  • 4. Then add the half and half. Turn down the heat a small amount so the half and half will not scorch. Let this cook down a little and reduce by about one half. The vegetables should be fully tender by this point (but not mushy).
  • 5. Add salt and pepper to taste.
  • 6. NOTE: You can vary the portion size easily just by the amount of corn, okra and onions - go by sight and have equal portions of each. Still pour out 1/4 c of half and half but eyeball it and slowly add little by little until you get the suitable amount (not too dry and not too runny). You may also add additional vegetables such as grape tomatoes cut in half, but don't over do it, adding too many will over power the dish with too many flavors going on. You don't want more than 5 different flavors at the most.

FRIED OKRA WITH HERB REMOULADE



Fried Okra with Herb Remoulade image

You should be able to cut okra easily with a knife; if there's any resistance, it's too old to cook and should be discarded.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

1 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons coarse salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
3 large egg whites
1 pound okra, trimmed and sliced crosswise 1/2-inch thick
1 quart vegetable oil
Lemon wedges, for serving
Hot sauce, for serving (optional)
Herb Remoulade

Steps:

  • In a shallow dish, whisk together cornmeal, flour, salt, cayenne, and ground pepper; set aside. In a large shallow bowl, whisk together egg whites and 3 tablespoons cold water. Add okra, and toss to coat completely. Lift the okra from egg mixture, letting excess drain off; add to cornmeal mixture, and toss to coat evenly.
  • In a deep 12-inch skillet or Dutch oven, heat oil to 375 degrees on a deep-fry thermometer. Carefully place half of the okra in the oil. Gently stir without disturbing coating. Cook until golden brown, 3 to 6 minutes; adjusting heat as needed to keep the oil temperature between 300 and 350 degrees. With a slotted spoon, transfer okra to a paper-towel-lined baking sheet to drain.
  • Return oil to 375 degrees; repeat with remaining okra. Season with salt, and serve with lemon wedges and hot sauce, if desired.

FALLING IN LOVE WITH OKRA



Falling in Love with Okra image

Okra is my favorite green vegetable. Chronic illnesses have made dietary changes a must in our household. My husband has had to eat more vegetables and fruit. Boredom is one of my problems, so I play around and come up with different ways to cook the same vegetables that we like. This is one of our favorites.

Provided by cathy tate

Categories     Corn Side Dishes

Time 28m

Yield 12

Number Of Ingredients 8

cooking spray
¼ cup butter, melted
1 ½ pounds okra, cut into 1-inch pieces
3 ears fresh corn kernels
1 large sweet onion, chopped
1 clove garlic, minced
¼ cup half-and-half
salt and ground black pepper to taste

Steps:

  • Spray a large skillet with cooking spray. Add butter and melt over medium-high heat. Add okra, corn, and onion; saute until barely tender, 3 to 5 minutes. Add garlic and continue to saute until all vegetables are tender, about 5 minutes more. Lower heat and add half-and-half; stir until combined. Season with salt and pepper.

Nutrition Facts : Calories 83 calories, Carbohydrate 9.7 g, Cholesterol 12 mg, Fat 4.8 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 2.9 g, Sodium 50.7 mg, Sugar 1.9 g

Tips:

  • Choose fresh okra: Look for okra pods that are firm and have a deep green color.
  • Trim the okra: Cut off the stem and the blossom end of the okra pods.
  • Soak the okra in vinegar water: This will help to reduce the sliminess of the okra.
  • Cook the okra quickly: Overcooking will make the okra slimy.
  • Use a variety of cooking methods: Okra can be fried, roasted, grilled, or stewed.
  • Add okra to your favorite dishes: Okra can be added to soups, stews, salads, and stir-fries.

Conclusion:

Okra is a delicious and versatile vegetable that can be enjoyed in many different ways. With its unique flavor and texture, okra can add a new dimension to your favorite dishes. So next time you're looking for something new to try, give okra a chance. You might just be surprised at how much you enjoy it!

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