If you like Okra, but don't like the stringy consistency when cooked, just slice and saute in a little oil until lightly brown. This will seal it, and then you can add other ingredients and it will not be "slippery". I add onions and green peppers with my okra as I saute it, and, sometimes, add tomatoes and heat through before serving.
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Thanks for the recipe....I will try it tomorrow as we have alot of okra. I loved your story....I am from the northeast and never heard of okra before.Love it now though
I was born in Arkansas, but my Mother thinks there's something seriously wrong with me. I don't like okra or pecan pie.
It's OK.
I love okra, I'm from Kentucky. It's one of the foods my parents never had any trouble getting me to eat, after introducing me to it. Although Mom prepared okra many a different ways, on one occasion, Mom had left the okra whole and dipped it in a thinned pancake batter & fried it. A neighbor kid came around while we were eating. Mom invited him to eat with us. He did. His Mom called my Mom a few days later asking about 'some green fried fish' she'd prepared for the meal he'd had at our house.
I have a funny..........My husband's lunch's were always being stolen from him at work. Knowing how slimey boiled okra is I decided to boil some for his next lunch and mixed it in with some veggies and put some on his sandwich. I did this for a couple of days and after that his lunches were never stolen again.
My mom always dipped the sliced okra in egg and then cornmeal then fried it. It was great!
I was just wondering if there is a healthier option other than frying as I had Okra at a restaurant recently as part of the Entree buffet and I am sure it was roasted. Any tips if it has been done this way as I have bought some to attempt!
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