RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1682
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| Recipe Name: |
Fried Okra |
| Source: |
Sara Moulton, FoodTV |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
25.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.65
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Rinse the okra and dry with a paper towel. Cut the pods into 1/2 inch pieces, remove the tops. In a bowl, mix together the cornmeal, flour, and salt. Add the okra pieces to the bowl, stirring to coat with the cornmeal mixture, and then let sit for a few minutes. Stir again. When the breading clings to the okra, shake the bowl - excess breading will go to the bottom. Heat the oil over medium heat in a frying pan large enough to allow the okra room to cook evenly.
Spoon the okra out of the bowl and fry in the hot oil until browned all over, about 10 to 15 minutes. Drain the okra on paper towels before serving. |
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| Nutrition per Serving: |
| Calories: |
230 |
Total Carbs: |
32.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
9.9 |
Protein: |
4.45 |
| Fiber: |
2.92 |
Sodium: |
137.53 |
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