Fried Okra Easy Pan Fried Recipe Poor Man's Gourmet Kitchen

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Instructions. Prepare jars, rings and lids according to standard canning procedure. Into the sterile jars, pack as many pods of okra as possible with the tips pointing up. To each jar add 1 whole garlic clove, 1 teaspoon of canning salt, 1 teaspoon of dill seed and 1/4 teaspoon of whole peppercorns.

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Pour half a cup of vinegar into a bowl for every 500 g (1 lb) of okra. Gently swish the vinegar over the okra to coat all okra in the bowl. Leave for 30 minutes to soak in the vinegar. Remove the okra and rinse well. Dry and use as suggested by the recipe. 4. Know how to prepare the okra for different dishes.

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Wash & cut okra into bite-size pieces removing ends. Fill Large Pot with water, add jars & bring to boil. Reduce heat to simmer. Fill Small Pan with water, add rings & lids & bring to boil. Reduce heat to simmer. Add Filtered Water, salt & ACV to Large Pot. Bring to boil.

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Preheat oven to 425 degrees Fahrenheit. Line a 15x10x1-inch baking pan with foil; set aside. Wash one pound of whole fresh okra as directed above; do not slice. In a large bowl, stir together two tablespoons of olive oil and one clove of minced garlic. Add okra; toss to combine.

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Place sliced okra (3/4-1 inch round slices) into a saucepan and cover with salted water. Bring the water to a boil (about 5-7 mins) and add ¼ cup of vinegar or lemon juice (I use apple cider vinegar) to the pot without stirring it in. Then cover with a lid and cook for 5-8 minutes, or until the okra is fork tender.

Fried Okra Recipe

Prepare batter. Stir together cornmeal, flour, salt, and pepper, and dredge okra, shaking off excess. Step 3. Fry okra. Meanwhile, melt 1 tablespoon butter and about 4 tablespoons oil in skillet on medium-high. You want enough oil to come up the sides of the okra a bit, but not cover it. When the oil is hot, add the okra and cook on one side.

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Cut your okra into whichever shape you like and choose your method: cook on a dry nonstick skillet, or give it a short spin in a small amount of very hot oil. Either way, when your okra is flecked with toasty golden spots, set it aside. Keep it raw or whole. Keeping it raw never hurts.

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Canning OKRA is the One vegetable that does NOT require Pressure Canning or Water Bath Canning! Mr Charles, Old Alabama Gardener, gave me this recipe 5 year.

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Place the prepared okra pieces onto a wire rack so they're easy to access for frying. Heat the oil over medium-high heat in a large pan like a Dutch oven or deep cast iron skillet. Working in small batches, about 12 pieces of okra at a time, fry in the hot oil for 3-4 minutes or until golden brown and crispy.

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Option 1: For whole okra. Fry in batches of 7 or 8 okra: Add to the batter and toss with a fork until they are fully coated. Using the fork, pick up the okra one at a time, tap off any excess batter from the fork, and add to the oil. Fry, flipping once, until golden-brown all over, 1 to 2 minutes per side. Use a slotted spoon to transfer to the.

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Use a pressure canner next or cook the okra in a hot water bath to decrease bacteria growth. A canning pot with boiling water helps. Fill the jars in a canning rack, pouring the boiling water to cover each jar's lid. Process them for 15 minutes and use a jar lifter to remove them from the pot.

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Let soak for 10 minutes. Step. 3 Heat 3/4 inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375˚. Step. 4 Meanwhile, in a gallon-sized zip-top bag, combine the cornmeal, flour, remaining 1 teaspoon of salt, black pepper, and cayenne (if using). Seal the bag and toss to combine.

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5. Coat the okra. Remove each piece of okra from the milk bath, and dredge in the cornmeal mixture. Repeat with the remaining okra. 6. Get frying! Very carefully, place each okra round into the hot oil, ensuring you don't overcrowd the pan. Fry for 2-3 minutes per side, or until it's golden brown. 7. Drain and serve.

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Heat lids and jars for canning per normal canning guidelines. Fill jars to within 1/2″ of head space and seal. Turn upside down and leave for 2 days. When you are ready to fry, dump the jar of okra into a strainer, do not rinse. Take the okra and toss in cornmeal and fry as normal. New England Today features the best in New England travel.

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Bring the water to a boil, and let the okra remain in the boiling water for two minutes. Use a strainer to dump the water. Do not submerge the okra in cold water - keep them hot. Pack the hot okra into pint or quart jars, leaving 1-inch headspace in each jar. Add 1⁄2 teaspoon of salt per pint or 1 teaspoon per quart-sized canning jar.

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This video is about how to can, in glass jars, okra for frying later.No hot water bath nor pressure canner required.Recipe: 4 tbsp apple cider vinegar.