Okra Recipes

How do you like your okra, permie people? Fried? Pickled? Gumbo’d? Or maybe something else! My go-to favorite has always been fried, but with harvest season upon us here in Texas and an unexpected abundance in my garden, I’m looking to expand my recipe collection.
Share your favorite okra recipe, or else I’m stuck frying all summer.

Melody Goretti wrote:How do you like your okra, permie people? Fried? Pickled? Gumbo’d? Or maybe something else! My go-to favorite has always been fried, but with harvest season upon us here in Texas and an unexpected abundance in my garden, I’m looking to expand my recipe collection.
Share your favorite okra recipe, or else I’m stuck frying all summer.

Favorite is probably cooked with tomatoes in bacon grease with Creole seasoning, served over rice.

I'm a serious gumbo fan, but I do love it breaded & fried, alongside ham, pork tenderloin, or fried chicken, with biscuits, greens, and thick-sliced, salted tomatoes! Dang. Now, we've got me missing Grandma...

Judson Carroll wrote:
Favorite is probably cooked with tomatoes in bacon grease with Creole seasoning, served over rice.

Mine is the Indian variant of that, with neat spices. That's actually what's for dinner tonight, as okra was picked today. I was about to stand up and start my rice.
Tonight's recipe will be okra, tomatoes, purple beans, ginger, cumin, turmeric, red chile, cilantro, soy sauce, possibly a lime's worth of juice. Served over mixed rices with quinoa and amaranth in it too. (I don't like plain white rice.)
Edit: The rice mix of the night turned out to be long grain brown rice, red rice, broken wild rice, quinoa, amaranth, sesame seeds, being boiled with sesame oil and veg broth added.

I like to roll them around with some bacon grease, salt and pepper. Roast in oven til crisp, stirring occasionally.

pickled!

We had an okra fail last summer (!!) but next year I hope to get back to my favorite, which we eat constantly in the summer:
trim, cut them in half (or leave whole), blister on a dry, hot cast iron (could also work in air fryer). they will get some nice burned spots and also shrink.
when they are done (and they should be dry), throw in a shot of soy sauce and let it sizzle like mad, plate out and throw on a bit of sesame oil (or hot pepper oil, or some fried garlic, or whatever burst of flavor you enjoy). I could eat that every meal.

Carla Burke wrote:I'm a serious gumbo fan, but I do love it breaded & fried, alongside ham, pork tenderloin, or fried chicken, with biscuits, greens, and thick-sliced, salted tomatoes! Dang. Now, we've got me missing Grandma...

This!

I also like okra and tomatoes like this:

https://www.foodnetwork.com/recipes/patrick-and-gina-neely/stewed-okra-and-tomatoes-recipe-1940585

I'm an absolute okra fan, my favourite preparation is to top and tail them, toss them with salt and olive oil, some seasoning that matches whatever meal is cooking, and then dust them with some coarse ground flour, whatever is available. (I've used lupini flour, sorghum flour, okra seed flour, almond flour, coix seed flour, they all work great) Roast em at about 400 for 18-20 minutes, give it a quick flip and pop them in for 5 to 10 minutes more. The okra shrinks a ton so that dusting of flour keeps them from getting soggy and crisps up beautifully with the mucilage underneath binding it together. If you use lupini flour or nut flours it can be keto friendly if that's important to you.

Second okra recipe I always come back to is okra scrambled eggs. literally just as simple as it gets. soften up some thin thin slices of okra (only need a couple pods per person) with some garlic and mushrooms. when everything is pretty broken down just pour some good eggs over it, salt pepper and cumin. Just need some good fresh tomatoes and homemade bread or steamed potatoes to go with it.