Diane Watkins9 Delicious and Easy Ways to Cook Okra
Okra gets a bad reputation as a slimy vegetable, yet it doesn’t have to be so. Properly cooked, okra will thicken the dish without being slimy.
Fritter Fried Okra
Make sure your okra is thawed for this one. The fritter will not cook properly if the okra is frozen (Trust me, I tried.) This is a typical southern vegetable fritter and can be made with other vegetables as well.
1 c. flour
3 tsp. baking powder
½ tsp. salt
2 eggs, well beaten
1/3 C. milk
5 c. thinly sliced okra (thawed if frozen)
Sift flour with baking powder and salt. Combine eggs and milk; stir into flour mixture until smooth. Add okra; mix gently. Drop by spoonfuls into deep hot fat; fry until golden brown. Drain on paper toweling; serve immediately. Yield. 6-8 servings.
Okra Creole
2 doz. young tender okra pods, fresh or frozen
1 small onion, minced
1 clove of garlic, minced
l/2 sm. green pepper, minced
2 tbsp. butter or bacon drippings
2 fresh tomatoes, coarsely chopped
½ tsp. salt
1/8 tsp. pepper
Cut ends from okra pods. Saute onion, garlic and green pepper in butter for about 6 minutes. Add tomatoes, okra and seasonings; simmer for 10 minutes or until okra is tender. Yield: 6 servings.
Okra-Onion Casserole
2 c. sliced okra
1 sm. onion, chopped
1 c. buttered bread crumbs
½ c. shredded Cheddar cheese
2 tbsp. melted butter or margarine
1 egg, beaten
½ tsp. salt
½ tsp. pepper
1/4 c. shredded, mozzarella cheese, (opt.)
Combine all ingredients except ¼ cup buttered bread crumbs and cheese. Spoon into lightly greased 11/2 -quart casserole. Bake at 350 degrees for 30 minutes. Sprinkle with reserved bread crumbs and cheese. Bake for 5 additional minutes. Serve hot. Yield: 4 servings.
French-Fried Okra
1 lb. fresh okra, cut into ½ ·in. pieces
½ C. flour or fine cornmeal
Seasoning to taste
Dredge okra with flour; fry in deep hot fat until lightly browned. Drain on paper toweling. Season as desired; serve immediately. Yield: 4-6 servings.
Old-Fashioned Southern Okra Gumbo
2 or 3 small slices salt pork (or substitute bacon)
1 c. corn
1 c. green limas
2 c. fresh and sliced okra
6 tomatoes, quartered
Sugar to taste
Salt and pepper to taste
Fry salt pork in large skillet over medium heat until most of the oil disappears. Add corn, limas and 3/4 cup water. Cook for 10 minutes, stirring occasionally. Add okra, tomatoes and seasonings. Reduce temperature to simmer; cover. Cook for 30 to 40 minutes, stirring occasionally. Serve over rice or as a separate vegetable dish. Yield: 4 servings.
Okra Gumbo II
lb. okra, cut into 1/2 in. pieces
1 lg onion, chopped
1 can tomatoes or 4 fresh tomatoes, peeled
Salt and pepper to taste
Saute okra and onion; add tomatoes. Season to taste. Cook.covered over low heat for 25 minutes. Add water if necessary.
Okra Etouffee
3 c. sliced okra
¼ c. cooking oil
1 c. chopped canned tomatoes
1 med. onion, chopped
1 med. green pepper, chopped
Salt and pepper to taste
Red pepper to taste
¼ C. cracker crumbs or crushed potato chips
Spread okra in greased casserole; cover with oil, tomatoes, onion, green pepper and seasonings. Cover loosely with foil. Bake at 400 degrees for 1 hour or until tender, stirring occasionally. Uncover; top with crumbs. Bake until lightly browned. Yield: 3-4 servings.
Savory Okra and Tomatoes
3 C. ½ inch slices of okra
1 No. 2 can tomatoes
1 sm. can tomato paste
1 env. dry onion soup mix
3 tbsp. bacon drippings
2 tsp. sugar
Salt and pepper to taste
Combine all ingredients in heavy saucepan; bring to a boil, stirring constantly. Cover; simmer for 15 to 20 minutes, stirring occasionally. Yield: 8-10 servings.
Scalloped Okra and Corn
2 lb. fresh okra
4 tbsp. butter
1 can corn, drained
Salt and pepper to taste
2 tbsp. flour
1 c. milk
1/4 lb. sharp cheese, grated
1 c. fine dry bread crumbs
Fry okra in 2 tablespoons butter for 10 minutes, stirring frequently. Arrange okra and corn in layers in greased baking dish, seasoning each layer with salt and pepper. Melt remaining 2 tablespoons butter in saucepan; stir in flour to make a smooth paste. Add milk; cook until thickened, stirring constantly. Add cheese; stir until melted. Pour over corn; sprinkle with crumbs. Bake at 350 degrees until bubbly and browned. Yield: 4 servings.
