I had never tasted or even heard of fried okra until I moved to the south. This popular dish was a rarity in the Los Angeles suburb where I grew up. But once I tried it, I couldn’t believe I had lived so long without the stuff.
How to Cook Okra
Most people have a hesitancy about okra thanks to its reputation for “slime.” But if you know how to cook okra properly, you can make the most out of its unctuous consistency without turning it slimy. The best way to avoid slime is to cook fresh, young okra–and to use the following cooking method for crispy texture!
I’m generally not one for fried foods, seeing as they leave me feeling bloated and lethargic. However, fried okra is so delicious that it’s hard to pass up.
The other day, I created my own variation of okra that was baked instead of fried, using healthier ingredients than traditional recipes. Not only does this recipe taste good, but it’s something that you can feel good about eating!
That’s right, okra has a multitude of health benefits. Some even consider it the next new superfood.
Health benefits of okra:
– High fiber
– Low calorie
– Increases healthy gut bacteria (probiotics)
– High in vitamins A, C, K, & folate
– Can keep blood sugar and cholesterol stable
Great for your taste-buds and your body. Enjoy!
Vegan “Fried” Okra
16 oz. okra, cut into 1 inch pieces (yields about 4+1/2 cups)
2 tbs. dried soy milk powder
1 tbs. olive oil
2 tbs. white rice vinegar
1.5 tsp egg replacer + 2 tbs. hot water
1 tsp. sriracha
1/4 cup cream of buckwheat (cornmeal or grits work too)
1/4 tsp. turmeric
1/2 tsp. pepper
Salt to taste
Preheat oven to 350°
Place okra in mixing bowl
Combine soy milk powder, oil, vinegar, egg replacer, and sriracha in separate bowl
Whisk briskly and pour over okra, stirring to combine
Add cream of buckwheat & spices to okra and mix very well until all pieces are evenly coated
Transfer to greased or non-stick cookie sheet
Bake for 10 minutes, stir, and bake for an additional 10 minutes
Also like How to Cook Okra:
Photo: Quincy Malesovas