COUNTRY-FRIED OKRA AND GREEN TOMATOES
Make and share this Country-fried Okra and Green Tomatoes recipe from Food.com.
Provided by Jellyqueen
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine okra and tomato in a bowl.
- Season with the salt and pepper.
- Mix the cornmeal and flour and toss the veggies in this mixture until coated.
- Heat oil in a large skillet over mediun-high heat.
- Add okra and tomatoes.
- Cook, stirring and turning occasionally, until crisp and browned- about 15-20 minutes.
- Remove okra and tomatoes to a serving platter which has been covered with a paper towel to drain.
- Serve and heat while hot.
FRIED GREEN TOMATOES & OKRA
I remember these as a child. Never did develop a taste for the okra, but sure loved the green tomatoes. This recipe comes from Southern Living magazine.
Provided by Galley Wench
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together buttermilk and egg.
- Combine cornmeal, 1/8 teaspoon salt, and pepper.
- Dip okra and tomatoes, in batches into buttermilk mixture; coat in cornmeal mixture.
- Into dutch oven pour oil to a depth of 3 inches and heat to 375 degrees.
- Fry okra and tomato, in batches, 4 minutes on each side or until golden brown. (Turning too soon will cause breading to fall off).
- Drain on paper towels; sprinkle with salt.
- *red tomatoes can be substituted for green tomatoes if desired.
Nutrition Facts : Calories 132.4, Fat 1.8, SaturatedFat 0.5, Cholesterol 24.5, Sodium 95.9, Carbohydrate 25.5, Fiber 4, Sugar 4.2, Protein 5.3
OVEN FRIED GREEN TOMATOES AND OKRA
We also call this fried succotash, which is a souther table staple in the summer. I got this recipe from my a neighbor who grows his own tomatoes and okra and he said his wife just came up with this one day when she got tired of eating plain okra. The ingredients can be modified to accommodate your tomatoes and okra.
Provided by mkshaw
Categories Vegetable
Time 50m
Yield 5-7 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Pour about 1 Tablespoon of olive oil in the bottom of a caste iron skillet,enough to cover the bottom, may need more depending on the size of your skillet. Place the skillet in the oven while it is preheating.
- Mix the first five ingredients together and add to the skillet once the oven has preheated.
- Sprinkle with a little more oil and stir to coat all pieces.
- Place skillet back in the hot oven.
- Allow to cook 30-40 minutes, stirring occasionally and adding oil as needed.
- When the okra and tomatoes have reached your desired crispness remove from the oven and place in serving dish. Skillet will stay hot and continue to cook if you do not remove food.
- Enjoy!
Nutrition Facts : Calories 97.7, Fat 8.3, SaturatedFat 1.1, Sodium 240.1, Carbohydrate 5.7, Fiber 1.3, Sugar 1.7, Protein 1.1
FRIED OKRA WITH TOMATOES
Steps:
- In a large bowl combine buttermilk and okra and let sit for 5 minutes
- In a large cast iron skillet, heat peanut oil over high heat to 375 degrees F.
- In a large bowl add the corn muffin mix. Using a slotted spoon remove the okra from the buttermilk and place it into the bowl with the corn muffin mix. Gently toss making sure all okra is well coated.
- Carefully add half the breaded okra to skillet and fry for about 6 minutes, or until golden brown. Use a slotted spoon to remove okra to the paper towel lined plate. Fry remaining okra.
- While okra is frying, in a large saucepan, combine diced tomatoes and chiles, tomato paste and Creole seasoning. Heat through over medium heat. Stir in heavy cream, season with salt and pepper and bring to a simmer. Remove to plate and top with fried okra. Serve immediately.
OVEN FRIED OKRA AND POTATOES
One of our summer favorites is fried okra. Years ago a friend told me to add chopped potatoes to okra when frying it, especially if I didn't have enough okra to fry for the number of people I'm cooking for, because the potatoes stretched the dish. Now I just add it because it's good. Sometimes, I substitute chopped green tomatoes for the potatoes.
Provided by Donna Brown @gabbiegirl
Categories Vegetables
Number Of Ingredients 5
Steps:
- Preheat oven to 425 - 450 degrees. Put oil in cast iron skillet and heat in oven enough for okra to sizzle. Meanwhile, slice okra into bite-sized pieces. Chop potatoes and add to okra. Sprinkle meal on potatoes and okra to coat. Add salt and pepper, to your taste. Let okra/potatoes set for a few minutes. Some moisture that comes from the veggies will help the meal adhere to the okra/potatoes. Stir a couple of times to better coat. Add okra/potatoes to hot oil, cook in oven until tender and crispy, about 20 minutes. Toward the end of cooking and the okra and potatoes are getting tender, if okra/potatoes are not browned and crispy enough for you, turn up heat and cook for a few more minutes, not long or it will burn. With a slotted spoon, remove okra from skillet and drain on paper towels. Immediately season with salt and pepper.
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
MAMA'S FRIED OKRA WITH GREEN TOMATOES
We love fried okra and fried green tomatoes... why did we never think about frying them together before Janet's recipe? Turns out to be a match made in heaven. The little chunks of tangy green tomatoes are a nice contrast in flavor to the okra. Everything fries up nice and crispy. If you like a little more flavor, you can add...
Provided by Janet Crow
Categories Vegetables
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Put the thawed okra and chopped tomato in a bowl and stir in the buttermilk. Cover and put in the fridge for at least 1 hour. When ready to fry, remove from the fridge and drain off the buttermilk.
- 2. Put about a cup of flour in a Ziploc bag. Add a couple of handfuls of okra & tomatoes to the bag and shake to coat.
- 3. With a deep fryer heated to 350 degrees, use your hand to get the okra & tomatoes from the bag, shaking off excess flour and carefully dropping in the oil. Fry just until golden and remove to a paper towel lined pan (make sure the pan is big enough so the okra doesn't lay on top of one another, this is key to the okra remaining crispy). Continue frying (adding more flour to the bag as needed), in batches. Once done, sprinkle lightly with salt before serving.
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