4 Okra Varieties & Breaded Sauteed Okra RECIPE
Last year I did a post on "Growing & Harvesting Okra" (click HERE to view) where I explained that the success in growing okra is knowing when to harvest.
Last year was such a success that I decided to try a few different varieties
(click on each variety name to order the seeds):
All photos were taken by me (Angie Ouellette-Tower) and the okra were all grown in my garden.
In the next 4 pictures below you can see the beauty of okra leaves.
Breaded Sauteed Okra
I really don't measure when I make this recipe - I just do it by sight but I wrote down an estimate so that you could have a traditional recipe:
3 cups sliced okra (see picture below)
1/3 cup (or to your desire) corn meal
a few sprinkles of "Tony Chachere's Creole" seasoning cajun powder
2 tablespoons water
Prepare the okra (slice). Heat 2 tablespoons of olive oil in a large frying pan (medium to medium high heat). Toss the cut okra with 3 tablespoons olive oil and place in the frying pan.
Sprinkle the okra with the corn meal and seasoning (sprinkle while the okra is in the frying pan). Stir with a kitchen turner until okra is covered with corn meal (see below). Cover the frying pan and sautee for about 3 to 5 minutes (stirring occasionally). Now, add 2 tablespoons of water and quickly cover the frying pan with the lid (the steam will make the okra just tender enough without being overdone). Cook for another 2-ish minutes with the lid on. Remove lid and stir with turner (if it is not to your desired golden brown then return to heat until it reaches what you desire)
Serve & ENJOY!
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