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Copycat Kosher

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Fried-okra_300w

This scrumptious southern staple is adapted from one of the queens of southern cookery, Paula Deen. We have shared a parve option.

Ingredients

6 cups oil, for frying
1/2-cup cornmeal
1-cup all-purpose flour
2 teaspoons Paula Deen House Seasoning, recipe follows
1/4-teaspoon cayenne pepper
2 pounds fresh okra, sliced 1/2-inch thick (Young, baby okra is best!)
1/2-cup buttermilk or parve "buttermilk" (see parve substitute below)

Directions

Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

Notes

Recipe: Kosher, dairy or parve, copycat kosher

Paula Deen's House Seasoning:
1-cup salt
1/4-cup black pepper
1/4-cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Parve Buttermilk Substitute
1 cup rice or soy milk
1 Tablespoon white vinegar or lemon juice
Mix together and let stand at room temperature 10 minutes
Proceed with recipe

 

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Legal_seafood_fish_cakes_300w
Adapted from Legal Sea Foods

Legal Sea Foods was born in 1950 when George Berkowitz opened a fish market in Cambridge, Massachusetts. He opened it adjacent to his father Harry's grocery store Legal Cash Market where customers were given "Legal Stamps" (forerunners of S&H green stamps) with their purchases. It's here that the "Legal" name became synonymous with quality and freshness. In 1968, the Berkowitz family opened its first seafood restaurant, right next to the fish market. The fish was simply prepared, either broiled or fried, and served on paper plates at communal picnic tables. To this day, Legal Sea Foods's motto is, "If it isn't fresh, it isn't Legal," In 1998, Bon Appétit named it one of ten classic American restaurants. The restaurants are not kosher, but the Legal Sea Foods cookbooks (with over 200 recipes) are filled with many fish recipes which can be easily converted to kosher selections.

Order the cookbook here:  The New Legal Sea Foods Cookbook
For the original cookbook: The Legal Sea Foods Cookbook

Ingredients

6 Tablespoons butter
1/3 cup scallions, white parts only and chopped
6 large potatoes, peeled and cut into chunks
1 Tablespoon sour cream
8 oz. white-fleshed fish, such as cod, haddock, pollock, halibut or flounder, cooked and flaked
1 egg
1/4 tsp. dry mustard
Salt and pepper to taste
3 Tablespoons parsley, finely chopped
Bread crumbs
2 Tablespoons olive oil

Directions

Cook potatoes
Drain and mash with 1 Tablespoon butter and sour cream
Combine with fish and set aside
Heat 2 Tablespoons. butter and sauté scallions until translucent, about 5 minutes, stir frequently ; Set aside
Beat egg; Add mustard, salt, and pepper
Stir in scallions and parsley
Combine fish and potato mixture gently, with a fork
Form into cakes about 2 -3" inch rounds
Dip each fish cake into bread crumbs
Heat remaining butter and oil in large skillet
Fry for about 3-5 minutes on each side, or until they are lightly browned and cooked through
Makes 6-8 cakes

Notes

Recipe: Kosher, diary, fish, copycat

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