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Fried Okra with a Tomato Marmalade (Emeril Lagasse) Recipe

Fried Okra with a Tomato Marmalade (Emeril Lagasse) Recipe

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Fried Okra with a Tomato Marmalade (Emeril Lagasse)

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Ingredients:

Serving

1/2 cup buttermilk
4 tbsp hot sauce
2 eggs
32 okra pods, washed and cut in 1/2 lengthwise
salt
1 cup all-purpose flour
1/2 cup cornmeal
essence , recipe follows
vegetable oil, for frying
1 recipe tomato marmalade , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp olive oil
1 tbsp minced garlic
1 cup julienned yellow onion
6 large italian roma tomatoes, quartered
1 tbsp tomato paste
1/2 cup brown sugar
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tbsp orange zest
1/2 to 1 cup fresh orange juice , from 1 to 2 oranges
1/4 tsp ground cloves
1/2 tsp red pepper flakes
1/4 tsp ground cinnamon
1 bay leaf
salt and fresh ground black pepper

Directions:

In a mixing bowl, combine the buttermilk, hot sauce and eggs. Mix well. Add the okra and season with the salt and turn to coat evenly, and let sit for 30 minutes. In another mixing bowl, combine the flour and corn meal. Mix well and season with the Essence.
Heat the oil in a large skillet to 360 degrees F.
Dredge each piece of okra in the seasoned flour coating completely. Fry the okra in batches for about 2 to 3 minutes, turning once to evenly brown. Remove the cooked okra, and drain on a paper-lined sheet pan. Sprinkle some Essence over the cooked okra. Continue to cook the okra in batches until all the okra is cooked. Serve while hot with the Tomato Marmalade.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Tomato Marmalade:
In a saute pan, heat the olive over medium high heat oil. When the oil is hot, add the garlic and onions and saute until the onions are translucent and the garlic is fragrant, about 3 minutes. Add the tomatoes and tomato paste to the pan and cook for an additional 15 to 20 minutes, or until most of the moisture has been cooked out of the tomatoes. Add the remaining ingredients and cook until the liquid is reduced by 2/3, about 10 to 12 minutes. Remove the bay leaves and serve the marmalade in a heat-proof container either warm or room temperature.
Yield: a generous 2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	357.65 Kcal (1497 kJ)
Calories from fat	51.24 Kcal
		% Daily Value*
Total Fat	5.69g	9%
Cholesterol	56.81mg	19%
Sodium	2650.09mg	110%
Potassium	1050.3mg	22%
Total Carbs	68.65g	23%
Sugars	30.9g	124%
Dietary Fiber	7.73g	31%
Protein	10.6g	21%
Vitamin C	71.8mg	120%
Vitamin A	0.1mg	2%
Iron	3.6mg	20%
Calcium	173.8mg	17%

Amount Per 100 g
Calories	84.14 Kcal (352 kJ)
Calories from fat	12.05 Kcal
		% Daily Value*
Total Fat	1.34g	9%
Cholesterol	13.36mg	19%
Sodium	623.45mg	110%
Potassium	247.09mg	22%
Total Carbs	16.15g	23%
Sugars	7.27g	124%
Dietary Fiber	1.82g	31%
Protein	2.49g	21%
Vitamin C	16.9mg	120%
Iron	0.9mg	20%
Calcium	40.9mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.