Okra

[Durgan]

Okra grows reasonably well in my area. I decided to see if it could be made palatable. This is my effort, which is more than acceptable.

http://durgan.org/2016/March 2016/17 March 2016 Okra/HTML/ 17 March 2016 Okra
Bought a package of okra ($4.99) and experimented with cooking. Cut off the stem end, cut into small pieces, steamed for about 12 minutes, sautéed with butter in frying pan and served. One method of preparation. Pictures depict the process.

http://durgan.org/2011/ Garden Journal 2011

 

[headfullofbees]

I'm sure it's the best it could be, but I bought it once...

 

[Bootsy]

There are lots of good ways to cook Okra (apart from in a Gumbo).

An interesting way is to cut it into half inch pieces (wash it first, dry it in kitchen paper and cut it with a light smear of oil on the knife blade), sprinkle very lightly with salt and chilli powder and deep fry. It doesn't have the sticky consistency when cooked that way.

I also, quite often, cook it as a veggie curry.

 

[Trellum]

I love to cover okra in bread crumbs and deep fry it, then remove the excess fat with some napkins, but I also like to make a middle eastern soup with it, using lamb, tomato paste and dried out lemons. Simply delicious!

 

[Nancy]

Like any vegetable, okra purchased at the grocery store does not compare in taste to fresh harvested! I harvest mine small (no more than 3" long) and lightly sautee whole with the stem snipped off. If I have an overabundance, I slice them into rings, coat with flour, cornmeal, and spices and freeze on cookie sheets; then transfer to bags after frozen. They can then be baked or fried when needed. You can also do the same thing minus the coating for use in soups, gumbo, and such.

 

[Durgan]

I consider deep frying as a absolute last resort. In fact, I don't use the method. Mind you nothing is more delicious. The closest to deep frying that I use is sautéing in butter and/or olive oil.

 

[headfullofbees]

I consider deep frying as a absolute last resort. In fact, I don't use the method. Mind you nothing is more delicious. The closest to deep frying that I use is sautéing in butter and/or olive oil.

I suffer from reflux, so I rarely deep-fry these days, however, I'm growing Poblano Ancho chillies because I simply must try "Chiles Rellenos", and that's the only way I'll get a chance to.

 

[IcyBC]

It looks so good and I love okras. Will have to try your recipe soon once I buy soon!