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What to do with extra okra?

  • w

Made a wonderful vegetable soup lat nght (Caper Verde - out of Sundays at Moosewood), but now have about 6 extra pods (not sure what they are called) left over.

I hate the slimy stuff I recall from school. Anyone have a better suggestion? No deep frying, please.

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    1. Freeze 'em for next time.

      1. I recently had grilled okra with macque choux and thought it was a brilliant combination. No sliminess there and 6 pods would be enough for one serving. You can also stick them in a jar with brine, coriander, cumin seed, dill and jalapenos for pickled okra.

        If you had about a pound of okra, I might recommend Middle Eastern bamia or okra stew recipes which usually avoid stickiness thanks to the high levels of acid in the braising liquid. Indian bhindi recipes are also worth a gander.

        1 Reply
        1. re: JungMann

          I actually saw a bindhi recipe that looked pretty good. Never thought about maque choux, though.....

          1. Sinigang. That's another soup though. I make it with just vegetables, sometimes shrimp.

            1. Cut off the top stem end without cutting into the pod. Quarter each vertically, and fry quickly in a little olive oil. Season with salt and eat.

              1. Would pan frying work?

                A nice way to get crunchy orka without the mess of deep frying is to cut the okra into "coins", toss them in cornmeal, put a thin film of neutral oil into a hot skillet, toss in the cornmeal-dusted okra, and leave to get crunchy, stirring and flipping a few times for even browning. When I bring it out of the pan, I'll sprinkle with a little salt and cayenne and munch away. I know I would easily put away those 6 pods in one sitting. :)

                This is assuming your pods are fairly young and fresh- I would not advise this for old or overgrown woody specimens.

                I've also had this on my "must try" list of recipes- Crispy Okra Salad from Indian chef Suvir Saran. It involves shallow-frying in case you are trying to avoid it.: http://www.foodandwine.com/recipes/cr...

                1. NEVER had okra in any form until one of first neighbors had some in their garden. She sliced into round, egg/crumbs and fried... yummy. They were heading out for a 2-3 week vacation and told me to PICK/EAT anything that got ripe. Advised me NOT to let okra get really big. Ended up with a LOT of it... WAY more than I wouldcook/eat the ONLY way I knew how. Checked cookbooks (WAY before internet) and found it could be frozen... briefly blanched first. Imagine my HORROR when I ended up with a pot o green SLIME after 1-2 minutes of blanching!!

                  1 Reply
                  1. re: kseiverd

                    For future reference, you don't have to blanch okra, just slice and freeze...or freeze whole to use in a stew

                  2. Okra griddle cakes are always good. Kind of live a savory pancake.

                    1 Reply
                    1. re: swamp

                      swamp - that sounds good, would you just tweak a corn fritter recipe or is there a specific one?

                    2. Split them and broil them. Tasty, and not slimy.

                      1. <I hate the slimy stuff I recall from school. Anyone have a better suggestion? No deep frying, please.>

                        Pan frying then.

                        2 Replies
                        1. re: Chemicalkinetics

                          I love pan frying them whole in a bit of olive until they are just starting to brown, and seasoning them with salt and lemon juice.

                          We had okra last night in Japanese rice bowl, but that might not suit - the sliced okra was the least slimy part (the other toppings were natto, grated japanese potato (really slimy) and raw egg.

                          1. re: tastesgoodwhatisit

                            < the sliced okra was the least slimy part (the other toppings were natto, grated japanese potato (really slimy) and raw egg.>

                            Heh heh heh.

                        2. USE that gummy factor, make it your (colloquial definition) of that noun for a female dog often deemed pejorative when used on humans.

                          as you might have noticed in your soup - it is an excellent thickener. in and of its self - yeah it's kinda snotty - but mixed in with other ingredients it has a great smooth binding effect.

                          but yeah in the meantime just freeze it.

                          1. You could have used it for the soup. Recipe amounts for vegetables are not that precise. 6 pods is barely enough to be a single serving regardless how you prepare it so you'll likely need to incorporate them in a larger amount of something.

                            1. for the next time you get okra, this recipe looks delicious: Grilled Okra with Red Curry-Lime Dressing


                              1. I got some in my CSA-- sprayed it with olive oil and grilled it until it blistered a bit. Then just sprinkled it with salt, that's all. Really good and no slime. I think slime does not develop if you cook it quickly on high heat.

                                2 Replies
                                1. re: wearybashful

                                  slime only develops if they are cooked in liquid.

                                  1. re: alkapal

                                    Or sliced in a food processor, although the results might be closer to rubber then.

                                2. Pickle them, then use them for bloody mary garnish!

                                  2 Replies
                                  1. re: schrutefarms

                                    +1 on pickling! I really enjoyed the several jars I did as fridge pickles. Outstanding with pate, or cheese, or as appetite-reviving nibble on a hot evening. They were small red okra, and bled some of the color into the pickling liquid, which made the jar glow in the fridgelight -- so I didn't forget about them.

                                    Next summer want to do some as lacto-ferments, now that I've gotten carrots and green beans down..

                                    1. re: schrutefarms

                                      agree on the pickling. you could make an easy brine, and throw them in the fridge. try white vin and water, a dash of sugar, a dash of salt, some mustard seeds, some peppercorns, red pepper. because you are not processing them, you can get creative. let them sit for about a week or so and enjoy!