FRESH CORN SAUTé WITH TOMATOES, SQUASH, AND FRIED OKRA
Provided by Brandi Neuwirth
Categories Onion Tomato Side Fry Sauté Vegetarian Quick & Easy Low Cal High Fiber Corn Squash Summer Vegan Okra Cilantro Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
- Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.
COMFORTING OVEN-FRIED OKRA, SQUASH, AND ONION
What a great way to "fry" some veggies. I loved the combination of veggies and did add the potatoes. The seasonings enhance the flavor of the fresh veggies and the cornmeal/flour coating is great. Can't wait to make this again!
Provided by Kathleen Hagood
Categories Vegetables
Time 45m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Be sure to use the freshest ingredients. Add each chopped vegetable ingredient into bowl for mixing.
- 3. Salt, garlic powder, and pepper vegetables and stir. Throw in flour on top of vegetables, then corn meal.
- 4. If the vegetables aren't sufficiently covered upon stirring, you may add more flour one tablespoon at a time until it's all covered.
- 5. Place aluminum foil, shiny side up, in a sheet pan. Spray with Pam cooking spray. Remove vegetable mixture from bowl with hands and spread onto the foil in a thin layer. If there is any loose flour in the bowl, dump it into the trash instead of onto the pan.
- 6. Spray the top of the breaded vegetables with Pam.
- 7. Place into the preheated oven and bake at 400 degrees for 25-30 minutes or until brown. I stir them around about 10 minutes before they finish cooking to crispen them up better on all sides.
- 8. Remove from oven and serve immediately. This is good fried on the stove top also, but if you are like my family, you may be cutting back on fried foods. This is a good way to eat nice comfort foods without consuming large amounts of unhealthy fats.
OKRA RATATOUILLE
Provided by Robert Irvine : Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a large skillet with deep sides, heat the olive oil over medium heat.
- First, add the garlic and onion and cook, stirring often, until the onions are softened, 3 to 5 minutes. Next, add the zucchini, okra, and tomatoes. Stir until coated with the olive oil and garlic and cook for 5 minutes.
- Stir in the herbs and season with salt and pepper. Lower the heat and cook until the okra are tender, 6 to 8 minutes more.
BLONDIE'S~FRIED SQUASH, OKRA & POTATOES
I ate this at a friend's house several years ago, and I've been making it ever since. The ratios of veggies can be how ever you like them. Mine changes depending what I have on hand. They make a great side for any Southern entree. In season serve some ripe thick-sliced tomatoes on the side...YUMMMMY!
Provided by Blondie Pussycat
Categories Vegetables
Time 50m
Number Of Ingredients 8
Steps:
- 1. Prepare veggies and place in a large bowl. Add the rest of the ingredients and mix well, coating veggies well.
- 2. In dutch oven or extra large deep skillet, heat oil on med-hi till shimmery. Add veggies and allow to brown. Turn them as they brown. After browned, continue to cook on medium to med-lo until veggies are tender.
- 3. ~~~~~~~~~~~~~~~~~~~~~ENJOY~~~~~~~~~~~~~~~~~~~~~~~~~~~
SQUASH, POTATOES AND ONIONS- OH MY!
A wonderful side dish that I make as soon as the yellow squash start coming in. When I first started making this about 30 years ago, I used the bacon grease. I found I like the margarine better and I like the squash to cook so that you have a few browned pieces in. Oooohh, that gives it so much flavor!
Provided by Chef Mommie
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and Cut up squash, potatoes and onions.
- Melt butter in lg. fry pan.
- Add squash.
- Add potatoes on top of squash.
- Add onions on top of potatoes.
- Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).
- Add salt and pepper to taste.
- Add small amount of water if it starts sticking (usually not necessary due to water content in vegetables).
Nutrition Facts : Calories 164.8, Fat 6.3, SaturatedFat 1.3, Sodium 85.5, Carbohydrate 24.9, Fiber 4.1, Sugar 5.2, Protein 4.2
ARKANSAS FRIED VEGGIE SKILLET
This recipe was given to me by my mother-in-law; it is so good! You can add anything else you want and it only makes it better. I recommend everyone at least give it a try! You can even add some bacon pieces. Serve with fried deer meat. You can use olive oil or vegetable oil instead of the bacon grease, if desired.
Provided by Lee-Lee
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk milk and egg together in a large bowl. Pour cornmeal into another large bowl.
- Dip squash, potatoes, tomatoes, okra, onion, and green bell pepper into milk mixture; press vegetables into cornmeal to coat.
- Heat bacon grease in a large skillet over medium-high heat. Cook and stir vegetable mixture in hot grease until golden and tender, 15 to 25 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 29.6 g, Cholesterol 34.3 mg, Fat 2.3 g, Fiber 3.5 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 64.7 mg, Sugar 5.2 g
SOUTH INDIAN POTATO-OKRA CURRY (BHINDI CURRY)
This spicy vegetarian dish comes from the south of India and is made from okra and potatoes. Serve over rice or with chapati, puri, or naan.
Provided by KitchenBarbarian
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse okra and let dry completely before cutting into 1/4-inch thick wheel-shaped rounds, at least 10 minutes.
- While okra is drying, heat 1 tablespoon oil in a skillet over medium-high heat in a skillet. Fry potatoes in the hot oil until nearly browned, 5 to 7 minutes. Set aside.
- Heat remaining oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until beginning to brown, about 30 seconds. Add mustard seeds; cook until they start to pop, 15 to 30 seconds. Add curry leaves, followed by okra rounds. Stir-fry until okra is brown and crispy, 5 to 7 minutes. Add onion, chile pepper, garlic, and salt; fry until onions begin to brown, about 5 minutes. Add turmeric and fenugreek; stir to coat evenly. Stir in cilantro. Serve.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 19.6 g, Fat 10.9 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 302.2 mg, Sugar 3 g
GRANDMA'S FRIED OKRA AND POTATOES
The cornmeal adds a nice texture to these. This dish doesn't last more than a few minutes at my house. It's great!
Provided by jeniwan
Categories Low Protein
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Wash okra and cut off stem ends. Cut in about ½-inch pieces. Peel potatoes and chop into ½-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.
- Heat drippings or oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people.
Nutrition Facts : Calories 360.1, Fat 13.7, SaturatedFat 5.2, Cholesterol 12.3, Sodium 627.1, Carbohydrate 54.8, Fiber 9.2, Sugar 4.1, Protein 7.5
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