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Firecracker Fried Okra Crispy and Flavorful Snack

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- 1 pound fresh okra, trimmed and sliced - 1 cup buttermilk - 1 cup cornmeal - 1/2 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon cayenne pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and black pepper, to taste - Vegetable oil for frying - Fresh cilantro for garnishing - Lime wedges for serving I love using fresh okra for this recipe. It gives a nice crunch and flavor. Start with one pound of fresh okra. Trim the ends and slice them into half-inch rounds. This size helps them cook evenly and makes them easy to eat. Next, I soak the sliced okra in buttermilk. This step is key! The buttermilk helps the coating stick and adds great flavor. Let the okra soak for about 30 minutes. For the coating, I mix one cup of cornmeal and half a cup of all-purpose flour. Adding a teaspoon of baking powder makes it light and crispy. Then, I spice things up with one teaspoon each of cayenne pepper, garlic powder, and onion powder. For a smoky taste, I add half a teaspoon of smoked paprika. Don’t forget to season with salt and black pepper to make everything pop! For frying, I use vegetable oil. It heats well and gives a nice golden color. Fresh cilantro adds a lovely touch as a garnish, and lime wedges brighten up the dish. This combination of fresh ingredients creates a tasty, crispy snack. For the full recipe, check out the details provided above. Enjoy cooking! Start with fresh okra. Slice it into 1/2-inch rounds. Place the okra in a large bowl. Soak the sliced okra in buttermilk. Let it soak for about 30 minutes. This step helps make the okra tender. It also helps the coating stick better. While the okra soaks, prepare the dry coating. In a separate bowl, combine the cornmeal and all-purpose flour. Add baking powder, cayenne pepper, garlic powder, onion powder, and smoked paprika. Don’t forget to sprinkle in salt and black pepper. Whisk the mixture well. This ensures all the spices mix evenly. In a large skillet, heat about 1 inch of vegetable oil. Aim for a temperature of around 350°F. To test the heat, drop a small amount of the coating into the oil. If it sizzles, you're ready to fry. Once the okra has soaked, take it out of the buttermilk. Let any extra liquid drip off. Dredge each piece in the cornmeal mixture. Make sure they are well-coated. Shake off any extra coating before frying. Carefully place the coated okra into the hot oil in batches. Avoid overcrowding the pan. Fry each batch for about 3-4 minutes. Look for a golden brown color and crispy texture. When done, use a slotted spoon to move the fried okra to a plate lined with paper towels. This will help drain any excess oil. For a burst of flavor, sprinkle salt on the hot okra right after frying. Repeat this process until all the okra is cooked and crispy. Enjoy them hot, garnished with fresh cilantro and lime wedges. For the full recipe, check out the details above. To get that perfect crunch, oil temperature matters a lot. Heat your vegetable oil to around 350°F. You can check it by dropping a small bit of the coating in. If it sizzles, you're good to go. Frying at the right temperature helps the okra cook quickly and evenly. Don’t overcrowd the pan. If you add too many pieces at once, the oil cools down. This can lead to soggy okra instead of crispy bites. Fry in small batches for the best results. Season your fried okra right after cooking. A light sprinkle of salt enhances the flavor. You can also try adding some cayenne for extra spice. Garnishing is fun! Fresh cilantro adds a nice touch. You can also serve with lime wedges. The citrus brightens the dish and balances the spices. One common mistake is a soggy coating. To avoid this, make sure to shake off any excess coating before frying. This helps keep the outer layer crispy. Soaking the okra is key, too. Let it sit in buttermilk for at least 30 minutes. This helps the coating stick and improves the texture. A proper soak makes all the difference in your Firecracker Fried Okra. For the full recipe, check it out! {{image_4}} To make your Firecracker Fried Okra even better, try adding different seasonings. Smoked paprika gives a nice depth of flavor. You can also use Cajun spices for a kick. These spices add fun twists that keep every bite exciting. Dipping sauces can also change the game. A tangy ranch or spicy aioli pairs well with the okra. You can also try a zesty lime sauce for freshness. Experimenting with flavors keeps your snack interesting. If you'd like a healthier version, consider baking the okra instead of frying it. Coat the okra as you normally would, then spread it on a baking sheet. Bake at 400°F for about 20-25 minutes. This method gives you a crispy texture with less oil. For those needing gluten-free options, substitute the all-purpose flour with almond flour or a gluten-free blend. This keeps the crunch while catering to dietary needs. You can customize the spice levels to match your taste. If you like it mild, reduce the cayenne pepper. For more heat, add a dash more. Using different types of peppers can also change the spice. Try jalapeños for a fresh taste or serrano peppers for more heat. Adjusting spice levels lets you craft the perfect snack for everyone. To keep your leftover Firecracker Fried Okra fresh, first cool it. Let it sit for about 15 minutes after frying. This cooling step prevents steam from making the okra soggy. Then, wrap the okra tightly in plastic wrap or foil. It helps keep air out. You can also use an airtight container for storage. Glass containers work well and keep odors away. When it’s time to enjoy your leftovers, reheating is key. I recommend using an oven to keep the okra crispy. Preheat your oven to 375°F. Spread the okra on a baking sheet in a single layer. Heat for about 10-15 minutes until hot. If you must use a microwave, do so with caution. Microwaving can make the okra soft. If you choose this method, use a microwave-safe dish and heat in short bursts. Yes, you can freeze fried okra! Start by cooling it completely. Once cool, place the okra in a single layer on a baking sheet. Freeze for about an hour to firm them up. Then, transfer the frozen pieces into a freezer bag. Make sure to squeeze out as much air as possible before sealing. To reheat, simply bake from frozen at 375°F for 15-20 minutes. This method helps keep the okra crispy. Firecracker Fried Okra is a delicious snack made with fresh okra. It has roots in Southern cooking and features a crunchy coating. The dish gets its kick from spices like cayenne pepper. This adds heat and flavor, making it a fun treat for parties or family gatherings. Yes, you can use frozen okra. However, fresh okra gives the best texture. If using frozen, thaw it first and pat it dry. This helps reduce excess moisture. This way, your coating will stick better and stay crispy. To make Firecracker Fried Okra more kid-friendly, cut back on the cayenne pepper. You can use just a pinch or skip it entirely. This will make the okra less spicy but still tasty. You can also serve it with a mild dipping sauce to make it more appealing. The best oil for frying okra is vegetable oil. It has a high smoke point, which is great for frying. You can also use canola oil or peanut oil. These oils help create a crispy texture without adding strong flavors. To keep the coating crispy, place the fried okra on a wire rack instead of paper towels. This allows air to circulate around the okra. If you need to store it, let it cool completely first. Use an airtight container, but eat within a few days for the best crunch. Reheat in the oven for a few minutes to restore crispiness. Firecracker Fried Okra is a fun, easy dish packed with flavor. You learned how to prepare fresh okra, create a crispy coating, and master frying techniques. With tips on enhancing flavor and avoiding common mistakes, you can achieve the perfect crunch. You also explored variations to suit your taste and learned storage tips to keep leftovers fresh. Enjoy making this dish and impressing others with your cooking skills. Dive in and savor your Firecracker Fried Okra!
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Are you ready to spice up your snack game? Firecracker Fried Okra is a crispy, flavorful treat that will make your taste buds dance! This easy recipe combines fresh okra with a kick from spices, making it perfect for any gathering. Whether you’re a fried food fan or a veggie lover, my guide will walk you through each step. It’s time to get frying and savoring this delicious Southern classic!

Ingredients

Fresh ingredients for Firecracker Fried Okra

– 1 pound fresh okra, trimmed and sliced

– 1 cup buttermilk

– 1 cup cornmeal

– 1/2 cup all-purpose flour

Spices and seasonings

– 1 teaspoon baking powder

– 1 teaspoon cayenne pepper

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1/2 teaspoon smoked paprika

– Salt and black pepper, to taste

Cooking essentials

– Vegetable oil for frying

– Fresh cilantro for garnishing

– Lime wedges for serving

I love using fresh okra for this recipe. It gives a nice crunch and flavor. Start with one pound of fresh okra. Trim the ends and slice them into half-inch rounds. This size helps them cook evenly and makes them easy to eat.

Next, I soak the sliced okra in buttermilk. This step is key! The buttermilk helps the coating stick and adds great flavor. Let the okra soak for about 30 minutes.

For the coating, I mix one cup of cornmeal and half a cup of all-purpose flour. Adding a teaspoon of baking powder makes it light and crispy. Then, I spice things up with one teaspoon each of cayenne pepper, garlic powder, and onion powder. For a smoky taste, I add half a teaspoon of smoked paprika. Don’t forget to season with salt and black pepper to make everything pop!

For frying, I use vegetable oil. It heats well and gives a nice golden color. Fresh cilantro adds a lovely touch as a garnish, and lime wedges brighten up the dish.

This combination of fresh ingredients creates a tasty, crispy snack. For the full recipe, check out the details provided above. Enjoy cooking!

Step-by-Step Instructions

Preparing the okra

Start with fresh okra. Slice it into 1/2-inch rounds. Place the okra in a large bowl. Soak the sliced okra in buttermilk. Let it soak for about 30 minutes. This step helps make the okra tender. It also helps the coating stick better.

Creating the coating mixture

While the okra soaks, prepare the dry coating. In a separate bowl, combine the cornmeal and all-purpose flour. Add baking powder, cayenne pepper, garlic powder, onion powder, and smoked paprika. Don’t forget to sprinkle in salt and black pepper. Whisk the mixture well. This ensures all the spices mix evenly.

Frying the okra

In a large skillet, heat about 1 inch of vegetable oil. Aim for a temperature of around 350°F. To test the heat, drop a small amount of the coating into the oil. If it sizzles, you’re ready to fry. Once the okra has soaked, take it out of the buttermilk. Let any extra liquid drip off. Dredge each piece in the cornmeal mixture. Make sure they are well-coated. Shake off any extra coating before frying.

Carefully place the coated okra into the hot oil in batches. Avoid overcrowding the pan. Fry each batch for about 3-4 minutes. Look for a golden brown color and crispy texture. When done, use a slotted spoon to move the fried okra to a plate lined with paper towels. This will help drain any excess oil. For a burst of flavor, sprinkle salt on the hot okra right after frying. Repeat this process until all the okra is cooked and crispy. Enjoy them hot, garnished with fresh cilantro and lime wedges. For the full recipe, check out the details above.

Tips & Tricks

Perfecting the frying technique

To get that perfect crunch, oil temperature matters a lot. Heat your vegetable oil to around 350°F. You can check it by dropping a small bit of the coating in. If it sizzles, you’re good to go. Frying at the right temperature helps the okra cook quickly and evenly.

Don’t overcrowd the pan. If you add too many pieces at once, the oil cools down. This can lead to soggy okra instead of crispy bites. Fry in small batches for the best results.

Enhancing flavor

Season your fried okra right after cooking. A light sprinkle of salt enhances the flavor. You can also try adding some cayenne for extra spice.

Garnishing is fun! Fresh cilantro adds a nice touch. You can also serve with lime wedges. The citrus brightens the dish and balances the spices.

Common mistakes to avoid

One common mistake is a soggy coating. To avoid this, make sure to shake off any excess coating before frying. This helps keep the outer layer crispy.

Soaking the okra is key, too. Let it sit in buttermilk for at least 30 minutes. This helps the coating stick and improves the texture. A proper soak makes all the difference in your Firecracker Fried Okra. For the full recipe, check it out!

Variations

Flavor enhancements

To make your Firecracker Fried Okra even better, try adding different seasonings. Smoked paprika gives a nice depth of flavor. You can also use Cajun spices for a kick. These spices add fun twists that keep every bite exciting.

Dipping sauces can also change the game. A tangy ranch or spicy aioli pairs well with the okra. You can also try a zesty lime sauce for freshness. Experimenting with flavors keeps your snack interesting.

Healthier alternatives

If you’d like a healthier version, consider baking the okra instead of frying it. Coat the okra as you normally would, then spread it on a baking sheet. Bake at 400°F for about 20-25 minutes. This method gives you a crispy texture with less oil.

For those needing gluten-free options, substitute the all-purpose flour with almond flour or a gluten-free blend. This keeps the crunch while catering to dietary needs.

Spice level adjustments

You can customize the spice levels to match your taste. If you like it mild, reduce the cayenne pepper. For more heat, add a dash more.

Using different types of peppers can also change the spice. Try jalapeños for a fresh taste or serrano peppers for more heat. Adjusting spice levels lets you craft the perfect snack for everyone.

Storage Info

Storing leftover Firecracker Fried Okra

To keep your leftover Firecracker Fried Okra fresh, first cool it. Let it sit for about 15 minutes after frying. This cooling step prevents steam from making the okra soggy. Then, wrap the okra tightly in plastic wrap or foil. It helps keep air out. You can also use an airtight container for storage. Glass containers work well and keep odors away.

Reheating tips

When it’s time to enjoy your leftovers, reheating is key. I recommend using an oven to keep the okra crispy. Preheat your oven to 375°F. Spread the okra on a baking sheet in a single layer. Heat for about 10-15 minutes until hot. If you must use a microwave, do so with caution. Microwaving can make the okra soft. If you choose this method, use a microwave-safe dish and heat in short bursts.

Freezing options

Yes, you can freeze fried okra! Start by cooling it completely. Once cool, place the okra in a single layer on a baking sheet. Freeze for about an hour to firm them up. Then, transfer the frozen pieces into a freezer bag. Make sure to squeeze out as much air as possible before sealing. To reheat, simply bake from frozen at 375°F for 15-20 minutes. This method helps keep the okra crispy.

FAQs

What is Firecracker Fried Okra?

Firecracker Fried Okra is a delicious snack made with fresh okra. It has roots in Southern cooking and features a crunchy coating. The dish gets its kick from spices like cayenne pepper. This adds heat and flavor, making it a fun treat for parties or family gatherings.

Can I use frozen okra?

Yes, you can use frozen okra. However, fresh okra gives the best texture. If using frozen, thaw it first and pat it dry. This helps reduce excess moisture. This way, your coating will stick better and stay crispy.

How can I make this recipe more kid-friendly?

To make Firecracker Fried Okra more kid-friendly, cut back on the cayenne pepper. You can use just a pinch or skip it entirely. This will make the okra less spicy but still tasty. You can also serve it with a mild dipping sauce to make it more appealing.

What type of oil is best for frying okra?

The best oil for frying okra is vegetable oil. It has a high smoke point, which is great for frying. You can also use canola oil or peanut oil. These oils help create a crispy texture without adding strong flavors.

How to keep the coating crispy after frying?

To keep the coating crispy, place the fried okra on a wire rack instead of paper towels. This allows air to circulate around the okra. If you need to store it, let it cool completely first. Use an airtight container, but eat within a few days for the best crunch. Reheat in the oven for a few minutes to restore crispiness.

Firecracker Fried Okra is a fun, easy dish packed with flavor. You learned how to prepare fresh okra, create a crispy coating, and master frying techniques. With tips on enhancing flavor and avoiding common mistakes, you can achieve the perfect crunch. You also explored variations to suit your taste and learned storage tips to keep leftovers fresh. Enjoy making this dish and impressing others with your cooking skills. Dive in and savor your Firecracker Fried Okra!

- 1 pound fresh okra, trimmed and sliced - 1 cup buttermilk - 1 cup cornmeal - 1/2 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon cayenne pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and black pepper, to taste - Vegetable oil for frying - Fresh cilantro for garnishing - Lime wedges for serving I love using fresh okra for this recipe. It gives a nice crunch and flavor. Start with one pound of fresh okra. Trim the ends and slice them into half-inch rounds. This size helps them cook evenly and makes them easy to eat. Next, I soak the sliced okra in buttermilk. This step is key! The buttermilk helps the coating stick and adds great flavor. Let the okra soak for about 30 minutes. For the coating, I mix one cup of cornmeal and half a cup of all-purpose flour. Adding a teaspoon of baking powder makes it light and crispy. Then, I spice things up with one teaspoon each of cayenne pepper, garlic powder, and onion powder. For a smoky taste, I add half a teaspoon of smoked paprika. Don’t forget to season with salt and black pepper to make everything pop! For frying, I use vegetable oil. It heats well and gives a nice golden color. Fresh cilantro adds a lovely touch as a garnish, and lime wedges brighten up the dish. This combination of fresh ingredients creates a tasty, crispy snack. For the full recipe, check out the details provided above. Enjoy cooking! Start with fresh okra. Slice it into 1/2-inch rounds. Place the okra in a large bowl. Soak the sliced okra in buttermilk. Let it soak for about 30 minutes. This step helps make the okra tender. It also helps the coating stick better. While the okra soaks, prepare the dry coating. In a separate bowl, combine the cornmeal and all-purpose flour. Add baking powder, cayenne pepper, garlic powder, onion powder, and smoked paprika. Don’t forget to sprinkle in salt and black pepper. Whisk the mixture well. This ensures all the spices mix evenly. In a large skillet, heat about 1 inch of vegetable oil. Aim for a temperature of around 350°F. To test the heat, drop a small amount of the coating into the oil. If it sizzles, you're ready to fry. Once the okra has soaked, take it out of the buttermilk. Let any extra liquid drip off. Dredge each piece in the cornmeal mixture. Make sure they are well-coated. Shake off any extra coating before frying. Carefully place the coated okra into the hot oil in batches. Avoid overcrowding the pan. Fry each batch for about 3-4 minutes. Look for a golden brown color and crispy texture. When done, use a slotted spoon to move the fried okra to a plate lined with paper towels. This will help drain any excess oil. For a burst of flavor, sprinkle salt on the hot okra right after frying. Repeat this process until all the okra is cooked and crispy. Enjoy them hot, garnished with fresh cilantro and lime wedges. For the full recipe, check out the details above. To get that perfect crunch, oil temperature matters a lot. Heat your vegetable oil to around 350°F. You can check it by dropping a small bit of the coating in. If it sizzles, you're good to go. Frying at the right temperature helps the okra cook quickly and evenly. Don’t overcrowd the pan. If you add too many pieces at once, the oil cools down. This can lead to soggy okra instead of crispy bites. Fry in small batches for the best results. Season your fried okra right after cooking. A light sprinkle of salt enhances the flavor. You can also try adding some cayenne for extra spice. Garnishing is fun! Fresh cilantro adds a nice touch. You can also serve with lime wedges. The citrus brightens the dish and balances the spices. One common mistake is a soggy coating. To avoid this, make sure to shake off any excess coating before frying. This helps keep the outer layer crispy. Soaking the okra is key, too. Let it sit in buttermilk for at least 30 minutes. This helps the coating stick and improves the texture. A proper soak makes all the difference in your Firecracker Fried Okra. For the full recipe, check it out! {{image_4}} To make your Firecracker Fried Okra even better, try adding different seasonings. Smoked paprika gives a nice depth of flavor. You can also use Cajun spices for a kick. These spices add fun twists that keep every bite exciting. Dipping sauces can also change the game. A tangy ranch or spicy aioli pairs well with the okra. You can also try a zesty lime sauce for freshness. Experimenting with flavors keeps your snack interesting. If you'd like a healthier version, consider baking the okra instead of frying it. Coat the okra as you normally would, then spread it on a baking sheet. Bake at 400°F for about 20-25 minutes. This method gives you a crispy texture with less oil. For those needing gluten-free options, substitute the all-purpose flour with almond flour or a gluten-free blend. This keeps the crunch while catering to dietary needs. You can customize the spice levels to match your taste. If you like it mild, reduce the cayenne pepper. For more heat, add a dash more. Using different types of peppers can also change the spice. Try jalapeños for a fresh taste or serrano peppers for more heat. Adjusting spice levels lets you craft the perfect snack for everyone. To keep your leftover Firecracker Fried Okra fresh, first cool it. Let it sit for about 15 minutes after frying. This cooling step prevents steam from making the okra soggy. Then, wrap the okra tightly in plastic wrap or foil. It helps keep air out. You can also use an airtight container for storage. Glass containers work well and keep odors away. When it’s time to enjoy your leftovers, reheating is key. I recommend using an oven to keep the okra crispy. Preheat your oven to 375°F. Spread the okra on a baking sheet in a single layer. Heat for about 10-15 minutes until hot. If you must use a microwave, do so with caution. Microwaving can make the okra soft. If you choose this method, use a microwave-safe dish and heat in short bursts. Yes, you can freeze fried okra! Start by cooling it completely. Once cool, place the okra in a single layer on a baking sheet. Freeze for about an hour to firm them up. Then, transfer the frozen pieces into a freezer bag. Make sure to squeeze out as much air as possible before sealing. To reheat, simply bake from frozen at 375°F for 15-20 minutes. This method helps keep the okra crispy. Firecracker Fried Okra is a delicious snack made with fresh okra. It has roots in Southern cooking and features a crunchy coating. The dish gets its kick from spices like cayenne pepper. This adds heat and flavor, making it a fun treat for parties or family gatherings. Yes, you can use frozen okra. However, fresh okra gives the best texture. If using frozen, thaw it first and pat it dry. This helps reduce excess moisture. This way, your coating will stick better and stay crispy. To make Firecracker Fried Okra more kid-friendly, cut back on the cayenne pepper. You can use just a pinch or skip it entirely. This will make the okra less spicy but still tasty. You can also serve it with a mild dipping sauce to make it more appealing. The best oil for frying okra is vegetable oil. It has a high smoke point, which is great for frying. You can also use canola oil or peanut oil. These oils help create a crispy texture without adding strong flavors. To keep the coating crispy, place the fried okra on a wire rack instead of paper towels. This allows air to circulate around the okra. If you need to store it, let it cool completely first. Use an airtight container, but eat within a few days for the best crunch. Reheat in the oven for a few minutes to restore crispiness. Firecracker Fried Okra is a fun, easy dish packed with flavor. You learned how to prepare fresh okra, create a crispy coating, and master frying techniques. With tips on enhancing flavor and avoiding common mistakes, you can achieve the perfect crunch. You also explored variations to suit your taste and learned storage tips to keep leftovers fresh. Enjoy making this dish and impressing others with your cooking skills. Dive in and savor your Firecracker Fried Okra!

Firecracker Fried Okra

Discover the irresistible taste of Firecracker Fried Okra with this delightful recipe! Crispy and flavorful, this Southern classic combines fresh okra with a spicy cornmeal coating for a mouthwatering snack or side dish. Follow our easy step-by-step instructions to master this fun dish, perfect for gatherings or a cozy night in. Click to explore the full recipe and enjoy this deliciously spicy twist on a beloved favorite!
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Ingredients
  

1 pound fresh okra, trimmed and sliced into 1/2-inch rounds

1 cup buttermilk

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon cayenne pepper (adjust according to your spice preference)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt, to taste

Black pepper, to taste

Vegetable oil, for frying

Fresh cilantro, for garnishing

Lime wedges, for serving

Instructions
 

Begin by soaking the sliced okra in buttermilk in a large bowl. Let it soak for approximately 30 minutes. This step not only helps to tenderize the okra but also enhances the adherence of the coating.

    While the okra is soaking, prepare the dry coating. In a separate mixing bowl, combine the cornmeal, all-purpose flour, baking powder, cayenne pepper, garlic powder, onion powder, smoked paprika, and a pinch of salt and black pepper. Whisk the mixture thoroughly to ensure that all the spices and powders are evenly distributed.

      In a large skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat. You’ll want it to reach a temperature of around 350°F. To test, drop a small amount of the coating into the oil; it should sizzle immediately.

        After the okra has soaked, carefully remove it from the buttermilk, allowing any excess liquid to drip off. Dredge each piece in the prepared cornmeal mixture, making sure they are completely coated. Shake off any excess coating before frying.

          Gently place the coated okra into the hot oil in batches, being careful not to overcrowd the pan. Fry each batch for approximately 3-4 minutes, or until the pieces turn a beautiful golden brown and become crispy.

            Using a slotted spoon, transfer the fried okra to a plate lined with paper towels to drain off any excess oil. For immediate flavor enhancement, season the hot okra with a sprinkle of salt right after frying.

              Repeat the frying process with the remaining okra until everything is cooked and perfectly crispy.

                Serve the fried okra hot, artistically arranged on a serving platter, and garnished with fresh cilantro. Pair with lime wedges for a burst of citrus flavor to elevate the dish.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

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