How to Fix Okra

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Fixing Okra properly requires cornmeal and a few other key ingredients. Learn how to fix Okra with help from a personal chef in this free video clip.

Part of the Video Series: California Cooking
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Video Transcript

This is Chef Melinda, and I'm going to prepare okra for you. So first of all okra is a Summer vegetable and here it is. I've lined them all up and I'm going to cut them up into we're going to fry them in cornmeal but first we've got to cut them up and do the shape. So make your life easy, line them up all together just like that. They kind of tend to be a little gluey, so, and then do the same thing on the other side and it sometimes, sometimes you don't need to cut off the other end but I think I need to on these. So I'm just going to cut them up about an inch wide, more like three quarters of an inch wide just so you have a good bite of an okra piece. So I've already cut these over here. So now I'm going to make my breading, one of those snuck away from me. So in your breading you need either cornmeal or in this case I bought cornflower, it's a little more finely ground and I think it has a better feel mouth feel. So you dump that into your little bowl and this is what we call AP flour which is all purpose flour and then, to top it off is my homemade Cajun seasoning to give it a little kick. So just stir that around with your fork and your okra is going to have a little bit of gluey stuff on it so you don't really need to, some people dip it in egg, I don't do that. I just put mine right into the mixture, into the breading, cornmeal, flour, Cajun seasoning and I'm good to go. This is how I do it. It's a lot easier. You don't have to use egg. For people that are watching their cholesterol, that might be a concern. So this is my trusty cast iron pan. I love this pan. I've had it for 20 years. It's seasoned, it's beautiful and it's smoking because it's got peanut oil, it's really hot. So I'm going to like put this and stand back so be careful with your oil. This is called a spider. This comes in very handy. It's an Asian tool to get the excess see I'm going like that, you get your excess flour and cornmeal off of it. So just put it all into the oil and halfway through, it takes about 20 minutes depending on how hot your oil is. You want it to be crunchy and actually almost blackened which is kind of interesting, most people don't cook it long enough. It takes a while to cook. So what I do, another thing I do and I like, I love onions, it's really, you know sweet onions that have been slightly cooked. I wait about five minutes and then I dump about this much onion into there. That's too soon to do it right now, but in the end we will have done that and it's very good. So here's the finished product. And there you go, I'm Chef Melinda, and I just made you okra.


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