Look for fresh okra in July and August (the smaller pods will be tender and less woody) and dry it to prevent it from becoming slimy. So, the best way to prevent that unwanted texture is to slice it just before eating or cooking. And the longer it sits cut open, the slimier it will be.

It's true: okra has a tendency to be slimy when it's cut. Just give the okra a good rinse under cold water and you're good to go. But rest assured, no special soap or cleaning products are needed. This is to remove any dirt, chemicals, and other bacteria the okra may have picked up. Just like any fresh vegetable, okra should be washed and dried well before it is breaded, fried, and eaten. We recommend draining it and patting it dry completely with paper towels before breading and frying. Frozen okra needs to be thawed completely before cooking, but just be warned, the thawed okra will be wet (which can make it mushy). We prefer fresh okra for its texture and flavor, but if you're in a pinch, you can use frozen okra instead. It's best served warm with a sprinkle of salt. To get the crispy coating, the okra is fried in piping hot oil for just a couple of minutes. The bite-sized okra is quickly dipped in egg, then tossed in a zip-top bag with a breading mixture made from a combination of cornmeal, flour, and cayenne pepper. This will ensure every piece is perfectly crunchy!įried okra is so easy to make! You don’t even need to go through all the steps of a classic dredge. Just make sure your oil is heated to the right temperature before you start frying.

In fact, this fried okra has an incredible extra crispy, golden crust that comes from a blend of seasoned cornmeal. While okra sometimes has a bad reputation for being slimy, when it's fried this way, there’s no slime in sight. You can air fry okra or make it the old-fashioned way like with this classic recipe.įried okra is a delicious summer appetizer or Southern comfort food side dish-when it's done right (aka no slime). But one of the most popular ways to cook okra is to fry it. It can be found grilled, pickled, or stirred into gumbo. But whether or not you've had okra, you've probably seen it cooked in some shape or form. She can often be found eating fresh okra raw with just a sprinkle of salt (if this is new to you, it's a must-try). Along with being a staple in the South, okra is also grown in Oklahoma where Ree Drummond plants the summer vegetable in her garden.

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