Spicy Fried Okra Recipes

SPICY FRIED OKRA

Steps:

• Pat okra dry with paper towels. Place buttermilk and hot sauce in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt and pepper. Dip okra in buttermilk mixture, then roll in cornmeal mixture., In a cast-iron or other heavy skillet, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, until golden brown, 1-1/2 to 2-1/2 minutes on each side. Drain on paper towels. If desired, season with additional salt and pepper.

SPICY SOUTHERN-FRIED OKRA

Steps:

• Combine okra, onion, green tomato, jalapeno pepper, and garlic in a large bowl. Whisk milk, eggs, salt, and black pepper together in a separate bowl; pour over vegetables and toss to coat. Gradually add cornmeal to vegetable mixture until liquid is absorbed and ingredients are moist and evenly mixed.
• Heat oil in a skillet over medium heat; spoon batter into skillet. Reduce heat to medium-low and cover. Fry until bottom of fritter is browned, 10 to 15 minutes. Flip fritter and fry until other side is browned, 5 to 8 minutes. Cut into slices to serve.

WHOLE FRIED OKRA

Steps:

• Place 1/2 cup of flour in a large zip top bag. Add a large pinch of salt and pepper.
• Whisk together the eggs and buttermilk in a shallow bowl. Set aside.
• Whisk together flour, cornmeal, paprika, garlic powder, cayenne pepper, salt and pepper in a pie plate.
• Trim the stem end of each okra pod a little.Place okra in the ziptop bag with flour. Shake to coat.Coat the okra in egg mixture and then coat in flour/cornmeal mixture.
• Heat oil or shortening in a Dutch oven until it reaches 360 degrees.
• Working in batches, fry okra until golden on all sides, about 2 to 3 minutes. Place on a paper towel-lined plate.Season lightly with salt and serve.

SPICY ROASTED OKRA

Steps:

• Preheat oven to 450°F.
• Toss the okra with olive oil to coat.
• In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt.
• Toss okra with spiced salt mixture.
• Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once.
• Serve immediately with lemon wedges (squeeze over each serving)!
• Makes four servings.

SPICY GRILLED OKRA

Steps:

• In a large bowl, combine okra and olive oil, tossing to coat. Add spices and continue to toss, until okra is evenly coated.
• Arrange okra in a single layer on a fish basket or skewer on a stick.
• Grill over medium high heat for 3 minutes with the cover closed. Flip and grill an additional 3 minutes, or until okra is slightly charred and soft in the center.

CRISPY INDIAN OKRA

Steps:

• If using fresh okra, rinse and dry, then slice into rounds. If using frozen okra that's been thawed, spread them out onto a paper towel to dry while you prep the remaining ingredients. Try to get the okra as dry as possible.
• Melt 2 tablespoons of ghee (or oil) in a saute pan over medium-high heat.
• Next, add the cumin seeds and once they begin to brown or splutter, add the onions and serrano pepper.
• Saute for 10 minutes, or until the onions begin to brown. Then add the garlic and ginger and mix well.
• Add the remaining 1 tablespoon of ghee/oil and the okra, salt, and turmeric. Stir-fry for 10-12 minutes or until the okra is dry and crispy (don't worry, any sliminess will disappear! Just keep stirring). Reduce the heat to medium at any point if needed.

SPICY FRIED OKRA NUGGETS

Steps:

• Heat oil in a cast iron skillet or large frying pan to 350°.
• In a shallow container add buttermilk and diced jalapenos, stir and then add okra. Let soak while oil is heating up.
• Add cornmeal, flour, spices and seasonings into a large gallon size baggie, seal and shake to mix.
• Using a slotted spoon, allowing most of the liquid to drip off, add okra to baggie.
• Seal and shake to coat.
• Add about ⅓ of the okra into the oil and cook until golden brown, about 4-5 minutes, turning as necessary.
• Remove and place on a plate lined with paper towels.
• Continue cooking the remaining okra.
• Serve with your favorite dipping sauce.

SPICED FRIED OKRA

Steps:

• Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour.
• Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally.
• Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot.

SPICY OKRA AND TOMATOES

Steps:

• Gather the ingredients.
• Trim off and discard the stem ends from the okra and cut the pods into 1/4- to 1/2-inch slices. Set the prepped okra aside.
• Peel and thinly slice the onion ; set it aside.
• Chop the tomatoes, reserving their juices; peel and mince the garlic; set them both aside.
• Heat the oil in a large frying pan or sauté pan over high heat. Once the oil is hot, add the chopped onions and cook, stirring frequently, until the onions start to brown, about 5 minutes.
• Add the garlic and cook, stirring, until brightly fragrant, about 30 seconds.
• Add the chili powder, cumin seeds, turmeric, and cayenne, if using, and cook, stirring as the spices sizzle, another 30 seconds.
• Add the okra and stir to coat the pieces with the onion-spice mixture.
• Add the tomatoes, any juices they've released, the salt, and 1/2 cup of water.
• Stir to combine everything and then cover. Reduce the heat to maintain a steady simmer.
• Cook until the okra is tender and the flavors are well blended, 5 to 10 minutes.
• Take off the heat. Stir in the lemon juice and add more salt to taste, if desired.
• Serve the okra hot or warm.