When grilled, okra is crisp on the outside and tender on the inside when sliced into rounds, coated in cornmeal, and fried, it’s crunchy and faintly sweet. The trick to avoiding slimy okra is to cook it whole (try steaming) or to cook it quickly using a high-heat technique, like grilling or frying. Look for brightly colored pods that are blemish-free, 2 to 4 inches long, and tender but not soft. Punchy vinegars and warm spices like cumin, coriander, and black pepper lend depth to okra’s mild flavor. Pair okra with salty-rich tasso, prosciutto, or bacon and fresh late-summer produce like sweet onions, tomatoes, corn, eggplant, and peppers. You can also simmer okra with tomatoes, fresh corn, and a handful of herbs for a side dish or add it to curries and braises. Adding it to New Orleans gumbo gives this smoked meat, seafood, and vegetable stew its characteristic rich, hearty consistency.

Many iconic okra recipes take advantage of its thickening properties. But that same liquid can turn slimy with some cooking methods, making okra a turnoff for many people. Sliced pods release a clear, thick liquid (this helps the plant store water) that can act as a natural thickener for soups and stews. Other varieties include the red-colored Burgundy and yellow-hued Blondy, though these are harder to find. The most common variety of okra is Clemson Spineless which is green with subtle ridges and a conical stem end. When cooked briefly, it’s crunchy when stewed, it turns soft and tender. Its mild flavor has notes of artichoke, eggplant, and green bell pepper. You can fry, steam, grill, pickle, and (of course) add it to classic New Orleans gumbo. It also appears in myriad African, Indian, and Middle Eastern dishes, and there are countless ways to prepare it. These pods are harvested when they’re 1 to 4 inches long (any larger, and they’re tough). Large white and yellow hibiscus-like flowers bloom on the bushy plant before it produces the edible pods. Below the Mason-Dixon Line, these long, green, tapered pod-shaped vegetable s are a culinary staple, especially from July through September, when they’re at their peak.Ī member of the mallow family (which also includes hibiscus and cotton), okra grows in hot climates in fact, it is actually Ethiopian in origin. The plants can reach up to 6 feet tall, and they have slender branches with long, serrated leaves. Instead of hot sauce, use dijon mustard in the dipping sauce.If you’re from the American south, chances are you know okra. Skip the Creole seasoning, and make the breading using the ingredient list above, without cayenne. If you can’t find it, mix together 1 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and a pinch of cayenne pepper. This recipe calls for Creole seasoning, which is a blend of salt, paprika, garlic powder, cayenne pepper, and other spices. Larger pods can be tough and 'woody' so avoid them if you can.

But slicing the okra into 1/2-inch circles makes them supremely easy to pop in your mouth. Oh, the decisions!Īlthough it might seem like bigger is better, choose smaller okra pods for air frying. Slicing the okra pods lengthwise allows more of the sometimes gooey inside to get breaded and fried, which dials up the crunch factor.

It's purely a matter of personal preference. Crunch alert! This Air Fryer Okra is so crispy, it may even be better than Southern fried okra! Fans of the air fryer know just how powerful this compact countertop hotbox can be-and we have plenty of delicious air fryer recipes as proof! This crunchy okra features a quick and easy breading method, a short ingredient list, and a super-fast cook time thanks to the air fryer.

Cooking okra