The Kitchen Wife: Perfect Fried Okra Recipe (2024)

FAQs

Do you thaw frozen okra before frying? ›

Frozen okra needs to be thawed completely before cooking, but just be warned, the thawed okra will be wet (which can make it mushy). We recommend draining it and patting it dry completely with paper towels before breading and frying.

Fresh okra is very perishable. Keep no more than two to three days in the refrigerator. Store in a paper bag or wrapped in a paper towel and placed inside a perforated plastic bag to keep pods very dry. Moisture causes pods to become slimy.

The moistened okra adheres to the breading during frying. Breading does not stick to dry okra. And in my opinion, buttermilk makes a breading which is too thick which also causes the breading to fall off.

Slice the okra and lightly fry it in a little oil. That cuts down on the slime. The more cooked it is, the less slime is released.

Extra cooking will not make it tender. Pick your okra before it gets 6--7 inches long. The tender ones tend to be the youngest and shortest.

Remember, when it comes to preparing okra, high heat is this veggie's best friend. In a large bowl toss 1 1/2 pounds of fresh okra with 1/4 cup of olive oil. Season with salt and pepper to taste. Using tongs, transfer okra to a grill rack or grill basket in a covered grill directly over high heat.

Line a baking sheet with aluminum foil. Arrange okra in a single layer on the prepared baking sheet. Drizzle with olive oil; sprinkle with kosher salt and pepper. Roast in the preheated oven until okra is lightly browned and tender, 10 to 15 minutes.

Does okra need to be soaked before cooking? The short answer is no, you don't have to soak it before cooking, but some recipes suggest soaking the okra in a vinegar mixture to reduce sliminess.

Check to make sure the okra has firm green pods. The okra has spoiled if they've become soft, mushy, or brown. If it's spoiled, they lose its vibrant color and crunch. They may also have more slime by the bud.

Are black spots on okra OK? ›

Black discoloration: Okra is very susceptible to bruising and will turn black - keep handling to a minimum; do not drop shipping containers on the floor. Pitting; discoloration; water-soaked spots; decay: Indication of chill injury - do not store okra below 45 degrees F/7 degrees C.

Food Safety and Storage

Okra will keep for only two or three days. When ridges and tips of pods turn dark, it needs to be used immediately. Once it starts to darken, it will quickly deteriorate.

You can also thaw frozen foods in the refrigerator before frying but this is by no means necessary from a safety perspective. The only safety problem that needs to be considered when frying frozen foods is the act of placing the food in the hot oil.

Our fried okra recipes call for fresh okra because frozen okra has a softer texture than fresh. We prefer to use frozen okra in recipes for soups and stews, including, of course, vegetarian gumbo.

What is okra slime? Okra slime is made up of a type of sugar—a soluble fiber, if we're getting specific. What we call slime is actually called mucilage (sorry) in the plant world, similar to the jelly of aloe or nopal. You're more likely to see it after okra pods have been cut and exposed to moisture.

Okra is a nutritious vegetable that can be cooked by boiling or frying. Regardless of your cooking method, wash and slice your okra first. You can boil okra in slightly salted water. You can coat okra in cornmeal and then fry it in a frying pan.