Fried Okra with Corn, Tomato and Squash Sauté

fried okraGrowing up, my mom would make the best fried okra, mostly on Sundays. The crispiness of the cornmeal gave the freshly cut okra pods the perfect crunch..and who doesn’t love a crunchy bite?! The frying in cornmeal rids of the little bit of slime that comes from these tasty okra pods!fried okra

One night at the dinner table when I was little, I actually asked my mom if she stuffed each little piece individually! You can imagine the look she gave me! Family of 6? Stuff each 1/2″ piece of okra individually? Ya, right! She still laughs when I remind her of that silly question!

I don’t know about you, but I like to have a little fresh with my fried, and this recipe does just that! The corn, squash and tomatoes bring the perfect balance when mixed with the fried okra. This is a great dish during those height-of-the-summer cookouts! Served as a meat free main course or as a satisfying side dish, either way, it’s packed with flavor!Okra Prep

 

Fried Okra with Corn, Tomato and Squash Sauté

Author Debbie

Ingredients

  • 1/2 cup yellow cornmeal
  • 1/4 teaspoon (or more) cayenne pepper
  • 12 okra pods, cut crosswise into 1/2-inch pieces
  • 6 Tablespoons olive oil, divided
  • 2 cups fresh corn kernels, (cut from about 3 ears of corn)
  • 6 baby green Pattypan squash, each cut into 6 pieces (if unavailable, you may use 1 zucchini or 1 yellow crookneck squash, or a combination of the two)
  • 2 cloves garlic, chopped
  • 12 ounces cherry tomatoes, halved (2 cups)
  • 2 Tablespoons chopped fresh cilantro
  • 2 green onions, chopped

Instructions

  1. In a small bowl, mix the cornmeal with 1/4 teaspoon cayenne.
  2. Add the okra and gently toss to coat.

  3. Shake off the excess cornmeal.

  4. In a heavy large skillet over medium heat, heat 4 Tablespoons of oil.

  5. Add the okra and sauté until coating is an even golden brown, stirring occasionally, about 6 minutes.

  6. Place a few paper towel layers on a plate and using slotted spoon, transfer the okra to drain.

  7. Sprinkle with salt and pepper.

  8. Wipe out skillet. In the same skillet over medium heat, heat the remaining 2 Tablespoons of oil.

  9. When the oil is warmed through, add the corn, squash, and garlic; sauté 2 minutes.

  10. Add tomatoes. Cover and cook until squash is crisp-tender, but not mushy. About 5 minutes.

  11. Mix in the “waiting” okra, the cilantro and green onions. Remove the skillet from the heat.

  12. Season to taste with salt, pepper, and more cayenne…some like it hot!

Recipe Notes

Recipe adapted from Bon Appétit, June 2006.

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