The first time I ate okra was about 10 years ago. It was a spur-of-the-moment thing. I just decided I want to try it, and I did. The first piece I bit into was slimy and gross. My friend, who suggested I try it, ensured me the okra just wasn’t cooked correctly.
A few years later I gave okra another try, and again it was slimy. Then one day, another friend decided to take it upon himself to help me experience okra, “the way it should be.” I’m so very glad he did, because man was it delicious.
With one sampling I’d forgotten about all the other terrible experiences I had with this misunderstood flowering plant.
Since that fateful eve, I have learned how to get the same buttery results, and now, I’m sharing them with you.
If you’ve ever had a bad experience with okra, now is the time to give it a second chance. Yes, okra does have a naturally slimy inside. But with my very simple and, more importantly, very cheap solution, you can minimize the slime and maximize the OMFG SO YUMMY statuses on Facebook. Your friends may hate you, but your mouth will thank you.
Deep Fried Okra
Ingredients
2 cups okra
2 cups flour
3 tsp salt
2 tsp black pepper
2 tsp basil
1 gallon frying oil (peanut oil is preferred)
Prep Time – 10 minutes
Cook Time – 15 minutes
Servings – 2
Serving Size – 1 cup
Calories – 200
Calories Per Serving – 100
1. Heat your oil over a medium-high heat. If you are using fresh okra, cut off the tops and tails. Then cut the okra into ½ inch pieces. Most frozen okra comes precut.
2. Rinse the okra in a strainer, and let drain.
3. In a mixing bowl, combine the flour and spices. Mix them together to distribute the seasonings in the flour.
4. Using a thermometer, check your oil’s temperature. It needs to be between 350-365°F. If your okra is within the desired range, or up to 10° below it, move on to the next step.
If not wait until it is. If you don’t have a thermometer, drop a little square of bread into the oil.
If it browns in less than 1 minute you’re golden.
5. Toss the okra in the flour. Knock off the excess and drop directly into the oil.
6. Cook until golden brown.
7. Use a mesh strainer to relieve excess oil.
8. Let cool for 3 minutes before serving.
Storage
These are best eaten fresh but will keep in the fridge for up to one week. You can freeze them for up to a year, but keep in mind freezing may increase the slime factor.
If you reheat them in the microwave, they will lose the crispness but keep the flavor. If you reheat in the oven, it will crisp again. You can even refry it for about 2-3 minutes to reheat.
