Best 3 Crispy Skillet Okra No Breading Recipes
In the realm of tantalizing culinary creations, few dishes rival the delectable symphony of flavors that crispy skillet okra, prepared without the conventional breading, offers. This irresistible dish, often hailed as a Southern delicacy, enchants taste buds with its alluring crispiness and bursts of savory goodness. Whether you're a seasoned chef or a novice home cook, embarking on a culinary journey to discover the best recipe for crispy skillet okra without breading promises an adventure filled with delightful surprises. So, prepare your taste buds for a delectable escapade as we delve into the secrets of crafting this culinary masterpiece.
Let's cook with our recipes!
CRISPY SKILLET OKRA (NO BREADING!!)
I was looking for a way to cook the okra I'm growing in my garden. I didn't want to deep fry it with breading and my sis-in-law said her granny used to cook it this way. It's excellent! I don't even miss the breading! Try it and let me know if you like it.
Provided by CrysDanMom
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Turn your skillet on medium heat and get it nice and hot.
- While you're waiting for the skillet to heat up, wash and slice your okra into 1 inch long sections.
- When the skillet is hot, add cooking oil (I use canola since olive oil can become bitter at higher heat) and toss in the okra. It should sizzle! This helps seal the juices in the okra and gives it a crispy outside.
- Stir the okra around until it starts to brown, then drop in your sliced onion and season with soul food seasoning (I love Sylvia's). Continue cooking and stirring until the onion is transparent.
- Remove from heat and serve.
CRUNCHY OVEN-FRIED OKRA
Crunchy Oven-Fried Okra - this recipe is a bit healthier and easier to prepare.
Provided by Sheila Thigpen
Categories Vegetables & Sides
Time 40m
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees. Combine the cornmeal, panko, salt, pepper, and Parmesan cheese in a gallon-size ziplock bag.
- In a separate bowl, gently toss the okra with the beaten eggs until evenly coated.
- Pour oil onto a rimmed baking sheet (15x10x1) and place in the preheated oven for just a few minutes to warm up the oil--be careful to not let it start to smoke.
- In the meantime, add the wet okra a little at a time to the bag and shake until coated. If needed, you may add additional cornmeal and panko breadcrumbs -- if the okra isn't coated as much as you like. Carefully add the okra to the hot baking sheet.
- Bake for 15-20 minutes, or until tender, turning the okra halfway through baking. To get a nice golden brown, increase oven heat to broil and watch carefully, stirring as needed.
Nutrition Facts : ServingSize 1 g, Calories 266 kcal, Carbohydrate 21 g, Protein 9 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 94 mg, Sodium 412 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 15 g
PAN-FRIED OKRA WITH CORNMEAL RECIPE
This simple, six-ingredient recipe takes just half an hour to prepare.
Provided by Virginia Willis
Time 28m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place 1 ½ tablespoons of the canola oil in each of 2 medium-size nonstick skillets, and heat over medium-high. Divide okra between skillets, and stir to coat. Cover and cook, stirring occasionally, until bright green, about 10 minutes. Sprinkle okra in each skillet with ¾ teaspoon salt and ½ teaspoon black pepper. Divide yellow cornmeal and cayenne pepper evenly between skillets; stir to coat. Drizzle 1 ½ tablespoons oil over mixture in each skillet, and cook, uncovered, stirring occasionally, until okra is tender and browned, about 6 minutes.
Tips:
- Choose fresh, tender okra: Look for okra that is small to medium in size, with smooth, bright green skin. Avoid okra that is large, woody, or has brown spots.
- Trim the okra: Cut off the stem end and the blossom end of the okra. Then, slice the okra into 1-inch pieces.
- Soak the okra in water: Soaking the okra in water for 30 minutes will help to remove the slime and make it less bitter.
- Dry the okra thoroughly: After soaking, dry the okra thoroughly with a clean kitchen towel. This will help to prevent the okra from sticking to the pan.
- Use a large skillet: A large skillet will help to ensure that the okra cooks evenly. If you use a small skillet, the okra may crowd together and steam instead of fry.
- Use enough oil: Be generous with the oil when frying the okra. The okra should be coated in a thin layer of oil. This will help to prevent the okra from sticking to the pan and will also help to create a crispy crust.
- Cook the okra over medium-high heat: Cooking the okra over medium-high heat will help to create a crispy crust. If you cook the okra over low heat, it will be more likely to steam instead of fry.
- Don't overcrowd the pan: Don't overcrowd the pan with okra. If you do, the okra will steam instead of fry. Cook the okra in batches if necessary.
- Season the okra to taste: Season the okra with salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a drizzle of hot sauce.
Conclusion:
Crispy skillet okra is a delicious and easy-to-make side dish that can be enjoyed with a variety of meals. By following the tips above, you can make sure that your crispy skillet okra turns out perfect every time. So next time you're looking for a quick and easy side dish, give crispy skillet okra a try!
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