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Swamp Venom Fried Okra
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RhumAndJerk
Posts: 1,506
Last night the menu for dinner was sirloin steaks, sweet corn and fried okra. The steaks were egged in the normal manner with some rub that I am trying to use up. The real stand-out though was the Fried Okra.[p]First, we washed and trimmed the ends off the okra, then dredged the whole okra in flour mixed with S&P, next egg, and then breadcrumbs seasoned with Swamp Venom. We fried these gems up in a cast iron skillet.[p]Let me tell you, this was a match made in heaven.[p]Enjoy,
RhumAndJerk[p]
RhumAndJerk[p]
Comments
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RhumAndJerk,
I love okra, but really have no experience preparing it. When you say "fry" are you talking about a 1/4" or so of oil in the pan or frying in lots of oil and dipping them out?
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BobS,
We use the first option, 1/4 inch of oil in the bottom of the pan. We have been frying zucchini like this all summer and could do green tomatoes also.[p]Hope this helps,
RhumAndJerk
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RhumAndJerk,
Thanks for the information. I am going to give it a try as soon as I can find some okra. We just see it once in a while down here in Mexico.[p]Thanks also for posting the recipe for Grilled Marinated Pork Loin Chops With Habanero Cherry Sauce! That is really an outstanding recipe.[p]
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BobS,[p]The breaded and fried sound good. I'm going to try that. Another method I've been doing lately is to simply trim the stems a little if needed, wash and dry well, toss them in a pan with diced garlic, drizzle well with olive oil, salt to taste and roast in the egg at 400-500, stirring them around occasionally for even cooking, until they've got good roast marks and are tender. Takes 15 minutes, give or take a few. Grab them by the stem and take a bite. Just leave the stem.
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scole,
That sounds like another "must try". Sure wish I could find some okra right now.....[p]
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RhumAndJerk,
I've always cut them into 1/4" lengths and fried them, when you do them whole, are they crispy? -RP
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AZRP,
I was starting to cut the okra into rounds and my wife stopped me and said to leave them whole. So I did.
We had a big container of okra and she figured that it would simply take forever to fry all of that okra if we cut into little rounds.[p]The end result was in fact crispy, but not in the way that you would expect. Normally one would expect a crunch from the breading and then a soft inside. By leaving them whole, the interior was less cook which meant that okra it self was also crispy, so you ended up with a double crunch and okra retained a pleasant sweetness. I give my wife credit for this one as this was the first time she had ever made fried okra.[p]Hope this helps,
RhumAndJerk[p]
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How much oil can you get away with using in the BGE? Is the main danger the spillover? [p]I had been just using my BGE as a smoker/baker/griller. ...but it sounds like I could put a thin layer of oil in an iron skill and maybe have some smokey fried pork chops.
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G-man,
Just to clarify, I cooked this on the stovetop. I do not advocate frying anything on the BGE. I think that it is HUGE safety hazard to mix boiling oil and BGE. Heck, I have even given up frying turkeys because of the danger.[p]As for the Pork chops, cut them thick and sear at a high temperature like steak. I simply double the dwell time. That is a real treat.[p]Hope this helps,
RhumAndJerk
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