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Southern Comfort - 202 recipes

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Combine cut okra, onion, salt, pepper, water and egg

  • OKRA PATTIES
  • 1 lb fresh okra or 1 (18 ounce) bag frozen cut okra
  • 1/2 cup onion (chopped)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg
  • 1/2 cup water
  • 1 teaspoon baking powder
  • 1 pinch garlic powder (potional)
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • oil (for frying)
0/5 (0 Votes)

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Soak okra in milk 10 min. Roll in flour mix Heat in oil about 5 min

  • I/2 a 1 cup of buttermilk. ( I T of vinaigrette to /2 cup of milk) wait 5 min.
  • /2 flour
  • 1/2 cup cornmeal
  • Seasoning( red Robin mix)
  • Salt
  • Cut up okra
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Preheat an over to 425 degrees Arrange okra slices in one layer on a foil lined cookie sheet

  • 18 fresh okra pods, sliced 1/3 inch thick
  • 1 Tbsp olive oil
  • 2 tsp kosher salt, or to taste
  • 2 tsps black pepper for to taste
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Pulse first 6 ingredients and half of tomatoes in a food processor 4 to 6 times or until thoroughly combined

  • 5 whole pickled okra, sliced
  • 1/2 cup chopped sweet onion
  • 4 teaspoons chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 (14.5-oz.) can diced tomatoes with mild green chiles, drained
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Although I like batter-fried okra, I prefer the traditional Southern dish of okra fried in corn meal

  • 2 pounds fresh okra, sliced, stem caps discarded
  • 3/4 cup corn meal
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/4 cup cooking oil
  • 1 small onion, chopped (optional, Southern grandmother polls vary)
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Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F

  • House Seasoning:
  • 6 cups oil, for frying
  • 1/2 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons House Seasoning, recipe follows
  • 1/4 teaspoon cayenne pepper
  • 2 pounds fresh okra, sliced 1/2-inch thick
  • 1/2 cup buttermilk
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  • Mix ingredients together and store in an airtight container for up to 6 months.
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Heat oil in wok. Add chili paste and fry, stirring constantly for about 3 minutes

  • 2 tbsp. Coconut oil
  • 1/4 c. samba oelek
  • Kosher salt
  • 1/2 c. sugar
  • 2 lb. okra trimmed & cut into 2-3 inch pieces
  • 1-1/2 tsp oyster sauce
  • Fresh ground pepper
  • 1 - 2 tbsp. Fried shallots
  • Julienne red Fresno or jalapeño pepper for topping
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Cook okra in oil with vinegar (seeds will turn pink) 3 minutes (if using frozen okra, saute with onion & garlic for

  • 1 lb. okra sliced
  • 16 oz. tomatoes & green chilies
  • 1 onion chopped
  • 1 clove garlic minced
  • 1/4 cup olive oil
  • 1 tbs. vinegar
  • salt, pepper & cayenne to taste
  • 1 can shoe-peg corn, drained
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Preheat oven to 375 degrees

  • 4 cups diced fresh okra
  • 1/2 cup Whole Wheat Breadcrumbs
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1 egg
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Use equal measures of tomatoes and okra

  • 2 quarts chopped, peeled, cored tomatoes
  • 1 chopped onion
  • 2 quarts sliced okra - stem and blossom ends removed
  • Canning salt
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Remove stems, mash boiled okra well

  • 2 cups boiled okra
  • 4 tbsp corn meal
  • 1/2 cup flour
  • 2 eggs
  • 1/2 tsp salt
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1. Preheat oven to 450 degrees

  • 1 cup yellow cornmeal
  • 1/2 cup panko bread crumbs
  • 1 tbsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp crushed red pepper
  • 1/2 cup fat free buttermilk
  • 1 egg, lightly beaten
  • 1 lb fresh okra pods, trimmed and cut into 3/4 inch slices
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