green okra

Okra Fritters

Ingredients:

  • ¼ cup cornmeal
  • ¼ cup flour
  • ½ cup finely chopped onion
  • ½ cup evaporated milk
  • 1 large egg, lightly beaten
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons freshly grated parmesan cheese
  • ½ teaspoon of salt
  • ¼ teaspoon cayenne pepper
  • 2 cups sliced fresh okra, about 2/3 lb or so
  • Vegetable oil for frying
  • Salt

Directions:

Combine the first 9 ingredients until mixed. Stir in okra. Pour oil into deep skillet, about 2” deep. Heat to 375 degrees. Drop okra mixture by heaping tablespoons full into hot oil carefully and cook until golden brown, turning once. Drain on paper towels. Sprinkle with a little salt if desired and serve immediately.


Stewed Okra and Tomatoes

Ingredients:

  • 4 slices bacon
  • 1 onion, chopped
  • 3 cups sliced okra
  • 1 (14.5-ounce) can diced tomatoes
  • Kosher salt and freshly ground black pepper

Directions:

In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes. Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.


Roasted Okra Recipe

Ingredients:

  • 1 pound okra
  • 3 green onions or one medium onion
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt

Directions:

Preheat an oven to 400°F. While the oven heats, trim the okra, removing the tough stem ends. Cut the larger okra pods in half lengthwise for faster, more even roasting. Cut the green onions in half lengthwise, and then cut them (white and green parts) into 3-inch lengths. If using a white, yellow, or red onion, cut in half and slice into medium slices. Either in a roasting pan, on a rimmed baking sheet, or in a large bowl, combine the okra and the green onion. Drizzle the vegetables with the oil and sprinkle with the salt. Toss to coat everything evenly and thoroughly. Spread the vegetables in a single layer in a roasting pan or rimmed baking sheet. Roast the okra until it's tender and its edges are browning; this tends to happen somewhere in the neighborhood of 25 minutes. Turn veggies once during cooking. Serve the roasted okra, hot or room temperature.