Posted by Callies Biscuits on
I love fried okra. It's on my short list for my "last meal". If there is one thing I may love more, it would have to be rice. I could eat rice with every meal! This recipe is a play on my Fried Okra & Pepita Salad from my cookbook. Add a chilled white wine and this makes the perfect summer evening meal!
- - 1 Pound Okra, ends trimmed, chopped
- 1/2 Cup Diced White Onion
- 1/8 teaspoon cayenne pepper, or more to taste
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 to 2 tablespoons butter
- 1 to 2 tablespoons olive oil
- Fully Cooked Rice
- 1 Additional White Onion, diced
- 1. Mix together okra, 1/2 cup diced white onion, cayenne, salt, and pepper in a bowl and let sit for a few minutes for flavors to marry.
1. Melt 1 tablespoon of butter into 1 tablespoon of olive oil in a cast-iron skillet on medium to high heat. Add the okra-onion mixture and spread in a single layer; do not overcrowd. (You may need to cook in 2 batches). Let the okra cook undisturbed for about 10 minutes.
1. Turn the okra to brown the other side, about 10 minutes more. (The key to fried okra is to not stir or fuss with it, so it gets crispy.) Once the Okra is brown and crisp, remove to a paper bag to remove excess grease.
1. While okra is draining, chop an additional white onion and sautee in the cast-iron skillet.
1. Assemble by adding onion and okra to fully cooked rice. Place back into your cast iron.
1. Add 1 tablespoon of butter and additional pepper to taste. Let simmer until butter melts and serve!