Fried Okra Recipe in the Skillet - A Classic Southern Favorite! (2024)

FAQs

Do you have to boil fresh okra before frying it? ›

Should I boil okra before frying? No, that is one step you can skip! Raw okra is best for frying. Since it's cut into small pieces, the okra gets perfectly cooked even though it is only fried for a few minutes.

How to Make Fried Okra. Prep the okra. If you are using frozen okra, let it thaw on the counter for 30 minutes or so first. If using fresh okra, wash the pods, then slice off the ends and cut the okra into ½-inch pieces.

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.

Remove fuzz under running water by rubbing pod gently with a nylon scourer. If okra is young there is no need to do this. Spread out and leave until dry. Place in a bowl and pour on vinigar tossing gently so that vinegar coats okra.

Acidic ingredients like tomatoes and vinegar do a good job of making okra less viscous and slippery. Using 125 milliliters of vinegar for every 500 grams of okra, simply add the okra to a bowl of vinegar and let it soak for 30 minutes. This gives it enough time to break okra's slime down to a less viscous consistency.

Viscosity peaks at neutral to alkaline pH, Preston said, which is why exposing okra to acidic ingredients, such as vinegar or tomatoes, tones it down. Some African cooks, she said, go in the other direction, adding baking soda (which raises pH to a more alkaline level) to okra soup to augment its thickening effect.

To soak okra, pour 125ml (1/2 cup) vinegar into a bowl. Add 500g okra (the ratio of vinegar to okra is 125ml vinegar to every 500g okra). Turn the okra to coat. Set aside for 30 minutes to soak.

Wash and slice the okra as directed above. Then follow these steps for how long to cook fresh okra on the stovetop: Place okra in a saucepan; add enough water to cover the okra and salt to taste; bring the water to boil. Cover the pan and cook eight to 10 minutes or until the okra is tender.

The best side dishes to serve with fried okra are cauliflower mac and cheese, Korean corn dogs, crispy green beans, Asian pork chops, jambalaya, grilled Cajun shrimp, tzatziki sauce, chicken feta burgers, cornbread, fried chicken, collard greens, coleslaw, pulled pork sandwich, hush puppies, and Southern baked beans.

One popular way to reduce okra's sliminess is to "soak it in vinegar for 30 minutes [before cooking with it], which helps to break up and dissolve the slime," says food scientist, food industry consultant, and author Bryan Le.

Can you overcook okra? ›

Be careful to not overcook the okra, as this will make it slimy and mushy. For more tips, including how to season the okra after it's been boiled, read on!

Eating too much okra can adversely affect some people. Gastrointestinal problems: Okra contains fructans, which is a type of carbohydrate. Fructans can cause diarrhea, gas, cramping, and bloating in people with existing bowel problems. Kidney stones: Okra is high in oxalates.

Once you take the okra out of the oil, lay it out to drain on some paper towels. This way, you get a perfectly crispy breading instead of a soggy, oil-clogged bite—absolutely delish! Season the freshly-fried okra with a dash of salt for flavor, and you are ready to enjoy!

When you are ready to fry, dump the jar of okra into a strainer, do not rinse. Take the okra and toss in cornmeal and fry as normal.

Okra is a nutritious food with many health benefits. It's rich in magnesium, folate, fiber, antioxidants, and vitamin C, K1, and A. Okra may benefit pregnant women, heart health, and blood sugar control. It may even have anticancer properties.

Once finished dredging all of your okra, let it set for about 15-20 minutes. This will help that coating stick.

Emerald Okra is best harvested between 3-4" for the most tender and tasty pods. Clemson Spineless 80 Okra is the most popular okra found in home gardens and markets and an All American Selections winner for a reason! This high yielding plant produces dark green, grooved pods that stay spineless and non-woody.

Slowly cook your overlarge okra into a gumbo or stew to soften their pod structure. The key here is to cut the okra into bite-size pieces, so the fruit (yes, okra technically is a fruit) is tender.

A vinegar bath also does wonders to reduce the slimy consistency. Before cooking, soak the pods in vinegar for 30 minutes to help break up and dissolve the slime. Pat the pods completely dry before cooking.

Note: If all you have is cast iron cookware, don't fret. Okra reacts with the iron and will turn black. Otherwise, it's fine and fit to eat.

How do you boil okra so it's not slimy? ›

Add Acid. Lemon juice, chopped tomatoes, vinegar, or a splash of wine will not only add depth to your recipe, but it will also lower your slime quotient. A vinegar bath also does wonders to reduce the slimy consistency. Before cooking, soak the pods in vinegar for 30 minutes to help break up and dissolve the slime.

Okra water is an infused beverage made by soaking okra pods in water overnight. The drink is thought to offer health benefits like reducing blood sugar levels, supporting weight loss, and improving digestion.

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. To soak okra, pour 125ml (1/2 cup) vinegar into a bowl. Add 500g okra (the ratio of vinegar to okra is 125ml vinegar to every 500g okra). Turn the okra to coat.

Slowly cook your overlarge okra into a gumbo or stew to soften their pod structure. The key here is to cut the okra into bite-size pieces, so the fruit (yes, okra technically is a fruit) is tender.