Recipes: 08.17.17

Off the Beaten Path

Panko Fried Okra with Spiced Yogurt 

For a great variety of ideas for what to do with okra, turn to any Julia Reed or James Villas cookbook. These two Southern food writers know what to do with it. I kind of just winged this recipe.

Serves four to six as an appetizer. 

2 cups okra, sliced into 1-inch pieces

1 cup flour seasoned with 1 tsp. Creole or Cajun seasoning (available commercially or make your own)

2 eggs, beaten

2 cups panko bread crumbs, also seasoned with 1 tsp. Creole seasoning

Oil for frying

1 cup Greek yogurt

1 tsp. Creole seasoning


Combine yogurt and Creole seasoning and set aside for flavors to develop.

In assembly-line fashion, line up okra, flour, egg, and breadcrumbs.

Heat a large skillet with about a quarter cup of neutral oil. Toss okra in flour, coat in egg batter, and then dip into panko bread crumbs. Fry until nicely browned, tossing occasionally. Drain on paper towel. You may need to do this in two batches.

Serve immediately with yogurt dipping sauce.


Fairytale Eggplant With Chili Oil

Serves four as a condiment, garnish, or tiny side dish. 

1 pint fairytale eggplants, stem removed, sliced in half

1/3 cup Arlotta hot chili oil

Generous sprinkling of Adobo All Purpose Seasoning   or garlic salt and pepper


Preheat oven to 400.

Toss eggplant with oil and seasoning. Place in single layer on sheet pan and bake for approximately 30 to 40 minutes, tossing occasionally. They will soften and stick to pan, so be gentle. 

Serve warm or at room temperature.


Tomatillo Salsa

4 cups tomatillos

1/2 cup coarsely chopped onion

2 cloves garlic

1 tsp. salt, or more to taste

1 jalapeno pepper, seeds removed

4 Tbsp. chopped cilantro


Combine all ingredients in blender or food processor and puree to desired consistency. Taste for seasoning. Serve with tortilla chips, on grilled pork tenderloin, with enchiladas, quesadillas, etc.