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Dehydrated Recipes

Fried Okra | Commercial Dehydrators

If you think you don't like okra, you owe it to yourself to give this recipe a try. You will love it.

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Machine recommendation
Servings Icon
Serves
Makes 6 to 8 servings
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 3 cups dehydrated 1-inch okra slices
  • 4 cups boiling water
  • 1 cup milk
  • 1 large egg
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 2 tablespoons Creole seasoning
  • 1 teaspoon salt
  • 2 cups cooking oil of your choice
Ingredients
macros
Instructions
  1. Place the okra in a heatproof medium bowl, add the boiling water, cover, and let sit for 10 minutes to rehydrate or until soft but not mushy. Drain off any remaining water, then drain the okra on paper towels, but do not pat dry.
  2. In a medium bowl, whisk the milk and egg together.
  3. In another medium bowl, combine the cornmeal, flour, Creole seasoning, and salt until blended.
  4. Heat the oil in a large heavy skillet until hot. The oil should bubble when a piece of okra is dropped in it.
  5. Dip the okra in the milk mixture, then transfer it to the flour mixture and gently mix until all the pieces are completely covered. Without crowding the okra in the skillet (you may have to fry it in two batches), fry it in the hot oil until golden brown on all sides, 4 to 5 minutes. Let drain on paper towels and serve.
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Machine recommendation
Servings Icon
Serves
Makes 6 to 8 servings
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 3 cups dehydrated 1-inch okra slices
  • 4 cups boiling water
  • 1 cup milk
  • 1 large egg
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 2 tablespoons Creole seasoning
  • 1 teaspoon salt
  • 2 cups cooking oil of your choice
Ingredients
macros
Instructions
  1. Place the okra in a heatproof medium bowl, add the boiling water, cover, and let sit for 10 minutes to rehydrate or until soft but not mushy. Drain off any remaining water, then drain the okra on paper towels, but do not pat dry.
  2. In a medium bowl, whisk the milk and egg together.
  3. In another medium bowl, combine the cornmeal, flour, Creole seasoning, and salt until blended.
  4. Heat the oil in a large heavy skillet until hot. The oil should bubble when a piece of okra is dropped in it.
  5. Dip the okra in the milk mixture, then transfer it to the flour mixture and gently mix until all the pieces are completely covered. Without crowding the okra in the skillet (you may have to fry it in two batches), fry it in the hot oil until golden brown on all sides, 4 to 5 minutes. Let drain on paper towels and serve.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/