Dehydrated Okra Recipes
DEHYDRATED OKRA
Okra dehydrates well with these simple steps.
Provided by Jeanie Rose
Time P1DT15m
Number Of Ingredients 1
Steps:
- Slice the okra into rounds as you would for frying.
- Lay it out in single layers on the dehydrating shelves.
- Dehydrate until crisp, about 24 hours. Set the heat at 130 (if possible) and set the timer for 24 hours.
- Check the okra every couple of hours and continue until the pods are crispy.
- Freeze the okra for a couple of days before storing.
- Transfer dried and frozen okra to a jar with a tight-fitting lid for long-term storage.
DRY FRIED OKRA
Steps:
- Rinse the whole okra pods under cold water, drain, pat dry, trim and cut into 1/4-inch pieces. Set aside.
- Place the cornmeal into a sealable ziptop bag. Add the okra and shake to coat thoroughly. Return the okra to a dry colander and shake off excess cornmeal.
- Add enough vegetable oil to a 12-inch stainless steel saute pan in order to completely cover the bottom of the pan. Place over medium-high heat and bring the oil to 370 degrees F. Add the okra and fry until golden brown on 1 side, approximately 5 to 6 minutes. Stirring occasionally, continue cooking until okra is golden brown on all sides, approximately 5 to 6 minutes longer. Remove the okra from the pan with a slotted spoon or spatula to a cooling rack set over a newspaper-lined sheet pan. Season, to taste, with salt and allow to cool for 1 to 2 minutes before serving.
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- Rinse the okra and slice each pod lengthwise. Place the sliced okra in a large bowl with enough water to completely cover. Add the vinegar and mix well. Let stand for 15 minutes, stirring every 5 minutes. Drain and rinse the sliced okra. Pat dry with paper towels.
- Place the prepared okra in a large bowl and drizzle over the olive oil. Sprinkle in the salt and garlic powder. Toss until all pods are coated evenly with the oil and seasonings.
- Put the seasoned okra on a foil-lined baking sheet. Bake for 20 minutes, turning halfway through the cooking time.
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