“There are some folks who won’t touch okra because of its “slimy” texture,” says Denise, whose blog with dozens of free recipes and stories is called “Man, That Stuff is Good.” “Pre-soak in a salt water mixture and rinse several times to reduce that issue. Since okra will keep producing until late in the fall, there’s usually plenty to eat, share and freeze.”
- 1 to 1-1/4 lbs. okra
- 8 cups water
- 2 tbsp. salt
- vegetable oil
- 1/2 cup cornmeal
Wash okra and cut into 1/2″ pieces; discarding ends. Combine water and salt. Soak okra for 30 minutes. Drain, rinse well and drain again.
Put cornmeal and a Ziploc bag and add okra, covering well. Fry in a single layer in cast iron skillet, turning as needed until golden brown. Drain on paper towels. Season with salt to taste.
What is okra?
Okra is a mildly-flavored, warm-season vegetable with a peach-like fuzz on the outside that is a good source of minerals, vitamins, antioxidants and fiber. Its sticky is often used to thicken sauces.
Popular in the southern United States, parts of Africa and the Middle East, the Caribbean and South America, it is an essential crop in many countries due to its high nutritional value. The fresh leaves, buds, flowers, pods, stems and edible seeds can all be used in some manner.