You can also use it as more of a “vegetable” in a salad or as an ingredient in a meal. It can be served as a side with various meats like pork, beef, chicken, or lamb as well as shrimp and other seafood. Add the okra to the basket or crisper plate of the air fryer in a single layer. Place the frozen okra slices in a mixing bowl. To heat it up again, you can choose the microwave it for a few seconds or toss the cooked okra back in the air fryer! What to Serve Air Fryer Frozen Okra Withįrozen okra in the air fryer makes a versatile side dish that goes great with a number of different meal options. Preheat your air fryer at 360F for 5 minutes. It will get softer from the moisture but that’s to be expected. You can store leftover okra in a container in the fridge for around 2 days. You can serve it as a side to a meal similar to how you would serve vegetables. Remove the okra from the air fryer and add it to a bowl. Shriveled and wrinkled okra means it has been sitting out for a while are are dried out.Delicious frozen okra done in the air fryer! If you prefer, you can also freeze the okra whole. Slice the okra in to 1/2 inch rounds or your desired thickness. Make sure the okra is dry firm, and not shriveled up or wrinkled. Wash the okra, thoroughly drain, and cut off the stems. They generally have less seeds as well which usually means it will be less slimy. When picking okra at the supermarket, pick small and thin okra.Preheat the air fryer to 350 degrees F (176 degrees C). Line a baking pan with aluminum foil and coat with vegetable oil. Spray the air fryer basket with cooking spray. Wash your hands well with soap and warm water for at least 20 seconds. The cumin flavor is much more flavorful if you use whole cumin seeds. 1 lb Okra (fresh or frozen, sliced into 1-inch thick circles) 1 tbsp Olive oil 1 tsp Garlic powder 1 tsp Paprika 1 tsp Sea salt 1/4 tsp Cayenne pepper Instructions Tap on the times in the instructions below to start a kitchen timer while you cook. I personally like to use whole cumin seeds but roughly crush it with a mortar and pestle (or food processor) so that it is not as fine as ground cumin but not whole cumin seeds as well. If you don't mind occasionally getting a bite of a cumin seed then I suggest whole cumin. 3 Heat ¾-inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375. Add the okra and mix well to coat with the egg. 2 In a medium bowl, lightly beat the eggs with ½ teaspoon salt. When picking cumin, you can use either ground cumin or whole cumin. Cut the okra crosswise into ½-inch pieces.It also mixes more easily into the oyster sauce. I use honey instead of sugar for this recipe because of viscosity as well.If you don't mind the extra work, you can thicken the soy sauce with a small amount of corn starch slurry - just keep in mind that it will be a lot more saltier than oyster sauce so you may need to add a bit more honey to balance the saltiness out. It also rids just-picked okra of bugs that might be hanging on. The acetic acid in the vinegar kills bacteria and dissolves any wax, pesticide, and fertilizer residues. I use oyster sauce instead of soy sauce because of its viscosity - oyster sauce has a thicker consistency than soy sauce which sticks on as a glaze better. Mix equal parts white vinegar and water in a large bowl and add the okra. Oyster Sauce - there is no substitute for oyster sauce for this recipe.Frozen or pre-packaged okra will have a lot of water in it and the texture will be very slimy with no crunch. If you freeze okra and cut it while it is still frozen, it will less slimy than when you cut it fresh. ![]()
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