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Okra tonight

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I have a bunch of fresh okra. Want to do something tonight
as an app. just to to showcase them by themselves.
Thoughts?

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  1. Maybe you could do a dual plating of fried and quick-pickled okra on a remoulade sauce made from a bit of the pickle brine?

    1. I make okra quite frequently for lunches. I usually have frozen though because it's difficult to find fresh okra in PA. On of my favorites is very simple to make. I use a 12 inch non-stick pan- add okra, a can of no salt added diced tomatoes, chop up an onion, jalapeno or a can of green chilis, several cloves of garlic along with cumin, tumeric and a dash of vinegar. Add chili powder or cayenne for some heat if you want. You may need to add some water as well. Simmer until okra is cooked through.

      You can find a lot of recipes by looking online. That's usually where I look. Good Luck!!

      1. I've been getting okra from my CSA for the last several weeks. New fav treatment is to cut in approximately 1/2 inch slices, toss with zucchini slices of similar thickness, olive oil, S&P, and Penzey's cajun seasoning. Grill in a grill basket until cooked to your satisfaction.

        1. My Mom lightly fries it. Slice, drege lightly in a mix of flour and cornmeal, and then pan fry in a teflon pan with a sparse amount of oil. These will keep in a warm oven while you finish doing several batches. salt, of course. Huge hit w/ my Northern in-laws

          1. I toss whole okra in olive oil or melted butter, and then toss with a spice mixture of :
            1 teaspoon kosher salt
            1 teaspoon sweet paprika
            1 teaspoon sugar
            1 teaspoon ground coriander
            1/2 teaspoon freshly ground black pepper
            1/2 teaspoon cayenne pepper
            1/4 teaspoon celery seed

            Or thereabouts. You can leave something out or make a substitution if you don't have everything. Then grill it till tender.

            This is a Bobby Flay recipe. I make it all the time with the okra I get from my CSA. They are small, about 3-4" long. Any longer than that, they are too woody.

            So simple and delicious!

            1. Leave them whole, brush with a little olive oil, grill until you get some black marks, and sprinkle with sea salt.