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

FAQs

What makes okra taste better? ›

In India, they swear by high heat, often sauteing or frying okra before combining it with wetter ingredients. In Greece, whole pods are bathed with vinegar and sometimes salt before being rinsed, dried, pan-seared, then combined with tomatoes (more acid) to bake or stew.

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.

It is also said to be an antidote to the venom of some snakes. It has use as an insecticide. It is also applied as a treatment for intense itching on the skin. It is used in aromatherapy for the treatment of depression and anxiety.

Cow Horn Okra is one of the best flavored okras around that is great for pickling or gumbo! This variety produces larger pods than most okra and should be harvested young and tender. The best time to harvest Cow Horn is at 6," but it can remain spineless, crunchy and tender up to 10" long.

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. Drain well and, if desired, toss with a little butter. Season to taste with salt and pepper.

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.

Whether picking it yourself or shopping for it at the store or farmer's market, you want the tender, young okra. Bigger is not better. The larger okra pods have tough husks and are too chewy.

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.

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.

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!

What is the healthiest way to eat okra? ›

If you eat okra for health benefit try to eat raw… sliminess is the benefit to lower blood sugar, choresterol, remove uric acid. I like to slice very thin, add lemon juice and soy sauce, mix well and munch it. Gumbo soup is also good.

Okra can also be baked, fried, steamed, pickled, grilled and even boiled. This recipe for Spicy Grilled Okra is not slimy and is a tasty way to eat okra without heating up the house.

Okra is low in calories but packed full of nutrients. The vitamin C in okra helps support healthy immune function. Okra is also rich in vitamin K, which helps your body clot blood. Antioxidants are natural compounds that help your body fight off molecules called free radicals that can damage cells.

Pro tip: add a little baking soda to your okra if you want it to “draw” more.