Best Sherbys Cornmeal Fried Okra Recipes

PAN-FRIED OKRA WITH CORNMEAL RECIPE

Steps:

• Place 1 ½ tablespoons of the canola oil in each of 2 medium-size nonstick skillets, and heat over medium-high. Divide okra between skillets, and stir to coat. Cover and cook, stirring occasionally, until bright green, about 10 minutes. Sprinkle okra in each skillet with ¾ teaspoon salt and ½ teaspoon black pepper. Divide yellow cornmeal and cayenne pepper evenly between skillets; stir to coat. Drizzle 1 ½ tablespoons oil over mixture in each skillet, and cook, uncovered, stirring occasionally, until okra is tender and browned, about 6 minutes.

CORNMEAL FRIED OKRA

Steps:

• Cut okra into 1/2 inch rings.
• Combine cornmeal, paprika, salt, and pepper.
• Coat orka rings in the cornmeal mixture.
• Heat oil in a large skillet over meduim high heat.
• Fry coated okra rings 5-7 minutes until golden brown and tender. Be sure to turn the orka during cooking to ensure even doneness.
• Drain on paper towels and serve warm.

FRIED OKRA

Steps:

• In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

SHERBY'S CORNMEAL FRIED OKRA

Steps:

• Mix your cornmeal and salt well in a gallon sized Ziploc bag.
• Add okra, about 1 1/2 cups at a time.
• Close bag and shake to cover okra completely with cornmeal mixture.
• Fry in a cast iron skillet in vegetable or corn oil (I like corn oil best) until okra floats and turns a light brown.
• Watch this carefully as once it begins to brown, it does so very quickly.
• Repeat process until all okra is fried.

CORNMEAL COATED FRIED OKRA WITH SUMMER TOMATO RELISH

Steps:

• Heat 1 1/2 inches of oil in fry pan to 350 degrees F. Meanwhile gather 3 dishes for batter set up. Place flour in first dish and season with 1 teaspoon salt and 1/2 teaspoon pepper. Place eggs in second dish. Place cornmeal in third dish and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cut okra in 1/2-inch pieces and then begin 3-part batter, beginning with flour, then egg, and then cornmeal. Fry until golden brown and drain on paper towel. Serve with Summer Tomato Relish. For relish, toss all ingredients in bowl.
• In a large bowl, mix all the ingredients together. Let sit for 1/2 hour to let the flavors mingle.

OKRA CORNMEAL FRITTERS

Steps:

• Preheat oven to 200°F with rack in middle.
• Cook bacon in a heavy medium skillet over medium heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet. Finely chop bacon. Add onion and okra to fat in skillet and cook over medium heat, stirring, until beginning to soften, about 3 minutes. Remove from heat and stir in bacon.
• Whisk egg in a medium bowl, then whisk in buttermilk, cornmeal, sugar, cayenne, and 1 tsp salt until smooth. Stir in okra mixture.
• Wipe skillet clean. Add enough oil to skillet to measure 1/4 inch and heat over medium heat until it shimmers. Cook rounded tablespoons of batter (6 to 7 fritters per batch), turning once, until golden, 2 to 3 minutes per batch. Transfer to paper towels to drain. Keep warm in oven while making remaining batches. Serve immediately.

CORNMEAL-CRUSTED FRIED OKRA

Steps:

• Melt shortening in a 12-inch cast-iron skillet over medium heat until a frying thermometer registers 375 degrees.
• Meanwhile, whisk together eggs and milk in a bowl. Place flour, cornmeal, salt, and pepper in another bowl; whisk to combine.
• Place 8 pieces of okra in egg mixture to coat, then dredge in flour mixture. Fry until golden brown, turning as necessary, 3 to 4 minutes. Drain on paper towels. Repeat coating and frying okra; serve warm.

SOUTHERN FRIED OKRA

Steps:

• Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.