9 Delicious and Easy Ways to Cook Okra
FRITTER-FRIED OKRA
1 c. flour
3 tsp. baking powder
½ tsp. salt
2 eggs, well beaten
1/3 C. milk
5 c. thinly sliced okra (thawed if frozen)
Sift flour with baking powder and salt. Combine eggs and milk; stir into flour mixture until smooth. Add okra; mix gently. Drop by spoonfuls into deep hot fat; fry until golden brown. Drain on paper toweling; serve immediately. Yield. 6-8 servings.
OKRA CREOLE
2 doz. young tender okra pods
1 small onion, minced
1 clove of garlic, minced
l/2 sm. green pepper, minced
2 tbsp. butter or bacon drippings
2 fresh tomatoes, coarsely chopped
½ tsp. salt
1/8 tsp. pepper
Cut ends from okra pods. Saute onion, garlic and green pepper in butter for about 6 minutes. Add tomatoes, okra and seasonings; simmer for 10 minutes or until okra is tender. Yield: 6 servings.
OKRA-ONION CASSEROLE
2 c. sliced okra
1 sm. onion, chopped
1 c. buttered bread crumbs
½ c. shredded Cheddar cheese
2 tbsp. melted butter or margarine
1 egg, beaten
½ tsp. salt
½ tsp. pepper
1/4 c. shredded, mozzarella cheese, (opt.)
Combine all ingredients except ¼ cup buttered bread crumbs and cheese. Spoon into lightly greased 11/2 -quart casserole. Bake at 350 degrees for 30 minutes. Sprinkle with reserved bread crumbs and cheese. Bake for 5 additional minutes. Serve hot. Yield: 4 servings.
FRENCH-FRIED OKRA
1 lb. fresh okra, cut into ½ ·in. pieces
½ C. flour or fine cornmeal
Seasoning to taste
Dredge okra with flour; fry in deep hot fat until lightly browned. Drain on paper toweling. Season as desired; serve immediately. Yield: 4-6 servings.
OLD-FASHIONED SOUTHERN GUMBO
2 or 3 small slices salt pork (or substitute bacon)
1 c. corn
1 c. green limas
2 c. fresh and sliced okra
6 tomatoes, quartered
Sugar to taste
Salt and pepper to taste
Fry salt pork in large skillet over medium heat until most of the oil disappears. Add corn, limas and 3/4 cup water. Cook for 10 minutes, stirring occasionally. Add okra, tomatoes and seasonings. Reduce temperature to simmer; cover. Cook for 30 to 40 minutes, stirring occasionally. Serve over rice or as a separate vegetable dish. Yield: 4 servings.
OKRA GUMBO
lb. okra, cut into 1/2 in. pieces
1 lg onion, chopped
1 can tomatoes or 4 fresh tomatoes, peeled
Salt and pepper to taste
Saute okra and onion; add tomatoes. Season to taste. Cook.covered over low heat for 25 minutes. Add water if necessary.
OKRA ETOUFFE
3 c. sliced okra
¼ c. cooking oil
1 c. chopped canned tomatoes
1 med. onion, chopped
1 med. green pepper, chopped
Salt and pepper to taste
Red pepper to taste
¼ C. cracker crumbs or crushed potato chips
Spread okra in greased casserole; cover with oil, tomatoes, onion, green pepper and seasonings. Cover loosely with foil. Bake at 400 degrees for 1 hour or until tender, stirring occasionally. Uncover; top with crumbs. Bake until lightly browned. Yield: 3-4 servings.
SAVORY OKRA AND TOMATOES
3 C. ½ inch slices of okra
1 No. 2 can tomatoes
1 sm. can tomato paste
1 env. dry onion soup mix
3 tbsp. bacon drippings
2 tsp. sugar
Salt and pepper to taste
Combine all ingredients in heavy saucepan; bring to a boil, stirring constantly. Cover; simmer for 15 to 20 minutes, stirring occasionally. Yield: 8-10 servings.
SCALLOPED OKRA AND CORN
2 lb. fresh okra
4 tbsp. butter
1 can corn, drained
Salt and pepper to taste
2 tbsp. flour
1 c. milk
1/4 lb. sharp cheese, grated
1 c. fine dry bread crumbs
Fry okra in 2 tablespoons butter for 10 minutes, stirring frequently. Arrange okra and corn in layers in greased baking dish, seasoning each layer with salt and pepper. Melt remaining 2 tablespoons butter in saucepan; stir in flour to make a smooth paste. Add milk; cook until thickened, stirring constantly. Add cheese; stir until melted. Pour over corn; sprinkle with crumbs. Bake at 350 degrees until bubbly and browned. Yield: 4 servings.