Okra: You either love it or you hate it. As a kid, I hated it, thanks to the traditional okra and tomato stew my mom used to make for dinner. Man, was that stuff slimy. I never reached for seconds when it came around the table. But then I was introduced to some recipes that actually tasted amazing. Roasted okra, fried okra, okra fritters — I’m talking truly delicious okra recipes. Now, I count myself as a serious okra lover. Here are seven low- and no-slime ways I love to eat it. Check them out, then get ready to rediscover this classic southern summer veggie for yourself.
Yes, you read that correctly. If you don’t like your okra in traditional gumbo, perhaps this cajun-inspired pizza much less slimy version will suit your tastebuds. (I’ll be making it this weekend.)
Farmer’s Market Fritters
If you’re scared of the okra slime, try this summer fritter. Hiding the okra amid a cornucopia of other summer produce & frying it up to perfection is a sure-fire way to get your taste buds on board.
This is my favorite, and it’s so simple, you almost don’t even need a recipe. Crank the oven up to 450 degrees, slice the okra lengthwise, and mix it with some salt and a tablespoon or so of extra virgin olive oil (just enough to coat). Then, put it in the oven on a cookie sheet and stir every 5-10 minutes, until you get the desired crispness you are hoping for (see photo at top). I know mine is ready when it turns brown and bubbly.
Stay with me on this one. I had never even heard of eating okra raw until I met my husband. When I saw him grab okra from the garden and start snacking, I did a double take. I’ve since discovered that the Pioneer Woman does it, too, so it must be delicious, right? (It’s even better with a little ranch dressing on the side.)