These recipes for okra are sure to delight, including a recipe for okra stew and a roasted okra recipe. Make the most of this versatile vegetable.
My go-to method for preserving okra is to freeze it so it’s ready to go in the frying oil. This is super easy. Wash the pods with water, and then cut them into 1/2 -to-3/4-inch slices. Then, put the slices in a gallon-sized freezer bag with a small amount of plain cornmeal in the bottom. Seal the bag, and shake it to coat the pieces with cornmeal. That’s it! Your okra is now ready for the freezer.
When I’m ready to cook up a batch of fried okra, I just pop open a bag and dump the desired amount into a pan of hot oil. I then fry it until crispy, adding salt to taste. It couldn’t be simpler — and it’s a great dish to serve all throughout winter! Fried this way, okra doesn’t have any offensive slimy texture. Pair it with black-eyed peas, sweet pickles, and collard greens, and you’ll have a delectable feast.
I hope you’ll make room for a patch of okra in your garden. Then, give these recipes a try, and become a fan of this superfood. Happy growing!
Pan-Roasted Okra Pods
Traditional Southern-fried okra is a special dish to me. However, for those looking for a change of pace or for a lower-fat alternative, this savory method is delightful! The vinegar soak is intended to help reduce the slimy texture. You can skip this step if you’re in a hurry. Yield: 4 to 6 servings.
Ingredients
- 1 pound small fresh okra pods
- 1/4 cup vinegar
- 1 teaspoon cooking oil
- 2 tablespoons cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Fresh lemon
Instructions
- Prepare okra pods by removing stems.
- Add vinegar to a large bowl of water, and soak okra pods in vinegar-infused water for 20 to 30 minutes. Drain off water, rinse pods, and pat dry.
- Heat oil in cast-iron skillet over medium heat; add okra and sauté for 12 to 15 minutes, tossing gently to ensure even cooking. Meanwhile, combine cornmeal, salt, paprika, garlic powder, and black pepper in a small bowl.
- When okra is browned on all sides, squeeze lemon juice over pods, and then sprinkle cornmeal mixture and toss to coat. Continue cooking briefly to crisp cornmeal coating. Remove to a serving dish and serve warm.
Stewed Okra and Vegetable Medley
I love making this recipe in summer with fresh garden bounty. It makes a hearty side dish! Yield: 8 servings.
Ingredients
- 3 cups sliced fresh okra
- 3 tablespoons butter
- 2 cups fresh corn kernels
- 4 to 5 large tomatoes, peeled and chopped
- 1/2 onion, chopped
- Salt and pepper, to taste
- 4 slices bacon, cooked and crumbled (optional)
Instructions
- Thoroughly rinse okra and drain well.
- Melt butter in a large skillet. Add okra, corn, tomatoes, onion, salt, and pepper.
- Cover and simmer 15 minutes, or until vegetables reach desired doneness. Stir occasionally and add more butter as needed to prevent sticking. Sprinkle with crumbled bacon, if desired.
Note: During winter, you can also make this with frozen vegetables. Frozen okra, corn, and tomatoes all work well. If you don’t have bacon but still want the flavor, substitute bacon grease for butter.
Turkey Quinoa Not-Quite-Gumbo
This gumbo may not be totally traditional, but it’s deliciously hearty, flavorful, and super easy. I use cornmeal-breaded okra from the freezer to make this during winter months. Yield: 8 servings.
Ingredients
- 2 tablespoons butter
- 1 large onion, chopped
- 3 to 4 stalks celery, thinly sliced
- 3 large carrots, peeled and thinly sliced
- 2 large sweet potatoes, peeled and diced
- 1 quart turkey or chicken broth
- 1 quart whole tomatoes with juice
- 4 cups water
- 2 to 3 cups sliced okra
- 3 cups diced cooked turkey or chicken
- 1/2 cup quinoa
- 2 teaspoons salt, or to taste
- 1/2 teaspoon pepper, or to taste
Instructions
- In a large pot, melt butter. Add onion and celery, and sauté until translucent.
- Add carrots, sweet potatoes, broth, tomatoes, water, and okra. Bring to a boil.
- Reduce heat. Add turkey and quinoa. Simmer until vegetables are tender and quinoa is cooked, 20 to 30 minutes. Add salt and pepper to taste. Serve with cheese and homemade bread.
Growing and Cooking Okra
Maggie Bullington enjoys living on her family’s homestead in rural Alabama. When she’s not writing, you may find her gardening, crafting, cooking with farm-fresh ingredients, or working with her brother, who’s the knife-maker at Lucas Forge.
Originally published as part of “Outstanding Okra: A Succulent Summer Staple” in the July/August 2023 issue of Grit magazine and regularly vetted for accuracy.
