piccola oven roasts okra pods whole, in two different ways: either sprayed with oil and seasoned with salt and pepper; or dipped in egg and coated in breadcrumbs. They’re a great side with sandwiches, or wherever you’d serve fries.

Betty tosses sliced okra in cornmeal seasoned with salt and pepper, and cooks it in a skillet with just a little hot grease. Lay the little rings flat in a single layer over the bottom of the pan, and as they brown, turn them over individually until they are all crispy. It takes a while, she says, but tastes great, and there’s no slime.

Terrie H. shares an easy stir-fry recipe that she claims will convert anyone into an okra lover: Slice okra about 1/2” thick on a diagonal, and quickly stir fry with garlic, ginger, and sliced fresh hot chiles. When it is just softening, sprinkle with a bit of sugar and a good squeeze of lime juice. The stickiness of the okra will just be coming out at this point in cooking, and combines with the sugar and the lime juice to make a light sauce. Add soy or fish sauce to taste, if you like.

Okra is beautiful! Don’t believe us? Check out Pei’s photos.

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