Eat What’s in Season – May Vegetable Recipe – Fried Okra with Pickled Onions

Fried Okra with Pickled Onions

  • Fried Okra
    • 1 lb okra
    • 1 eggs
    • 1/2 cup all purpose flours
    • 3~4 Tbsp of vegetable oil
    • salt, pepper, garlic powder
  • Pickled Onion
    • 1 large red onion
    • 1 cup vinegar
    • 1 Tbsp sugar
    • 1 tsp salt
    • 1 tsp red pepper powder
      or 2 tsp sriracha sauce

  • okra – slice into 1/2″ thick slices
  • red onion – cut in half (across top to bottom), then slice top to bottom as thin as you can, about 1/16″.
Cooking       Pickled Onion

  1. Prepare pickled onion first as it needs to be settle for 30 minutes or more.
  2. In a pan over a low heat, warm the vinegar and add sugar, salt, and red pepper power (or sriracha sauce).
    Mix well until sugar and salt are melted.
  3. Place the sliced onion in a bowl and pour the pickling sauce over it.
  4. Let it cool for about 10 minutes. Cover with saran wrap and let it sit for 20 or more minutes in refrigerator.

Fried Okra

  1. In a large bowl, beat the egg and 1 Tbsp water until completely mixed.
  2. Add okra in to the bowl and toss it thoroughly to cover the okra with the egg completely.
  3. While tossing, add flours to the bowl by sprinkle them on to the okra slices. Evenly cover the okra with flours.
  4. On medium high heat, preheat a skillet with 1 Tbsp of vegetable oil.
  5. When hot, add prep’ed okra and pan fry them till golden brown.
  6. Dump onto a paper towel and sprinkle salt, pepper, and garlic powder to your taste.
  7. Repeat until all okra’s are fried.
  8. Serve with the pickled onion.
Serving Suggestions

  • Serve as a side to any main
  • Serve as after school or after activity snack

See other May vegetable serving suggestions;

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