Well-loved in the South and underappreciated elsewhere, okra is a green (or sometimes purple), slightly fuzzy, oblong tapering pod. It can range in size from 1 to well over 6 inches in length; the smaller the better. Okra becomes slimy when cooked for a long time, which makes it useful for thickening stews, like the gumbo in this section, but it’s exactly this quality that is often unappealing to those who didn’t grow up eating okra.
Buying and storing:
It is available year-round in the South and in the summer in the North. Look for unblemished, plump, firm green pods under 3 or so inches in length. Store wrapped loosely in plastic in the refrigerator for up to a few days.
Preparing: Rinse and cut off the stems; you can chop or sliver before cooking if you like. Larger pods must be cut into 1/2-inch-or-so rounds or smaller. Best cooking methods would be frying and stewing gently. When is it done? When tender; overcooking makes okra slimy. Green or wax beans, asparagus could be used as other vegetables to substitute with. Let’s have a look on how to cook okra using various methods.
Fried Okra
A quick soak in buttermilk works wonders on okra. It streamlines the breading process; the results are super crunchy okra with silky insides. This fried okra needs nothing but a final sprinkling of salt, though homemade ketchup or ‘Real Ranch Dressing’ turns it into party food. Other vegetables you can use are any winter vegetables or summer squash.
Ingredients:
- Peanut or neutral oil, like grape seed or corn, for deep-frying
- 1 cup cornmeal
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- Pinch cayenne (optional)
- 2 cups buttermilk
- 11/2 pounds okra, trimmed
Methods:
- Put at least 2 inches oil in a deep pan on the stove over medium-high heat; bring to 350°F. Combine the cornmeal and flour in a shallow bowl or pie plate; sprinkle a little salt and pepper, along with a pinch of cayenne if you like, and stir well. Pour the buttermilk into a large bowl, sprinkle a little salt, and stir.
- If the okra is small, cut it in half lengthwise; cut larger okra into thick slices, on a slight diagonal to reveal more of the interior. Working in batches, put a handful of okra into the buttermilk, then fish out the slices one by one, roll them around in the cornmeal mixture, and drop them into the hot oil, being careful not to overcrowd the pan.
- Cook the okra, stirring gently to cook them evenly, until they are browned all over, 3 to 5 minutes, depending on their size. Remove with a slotted spoon to drain on paper towels. Repeat until all the okra is done. Sprinkle salt and pepper if you like and serve immediately.
Okra Hush Puppies: Cut the okra crosswise into slices 1/2 inch thick or less. Add the okra to the buttermilk all at once and stir well to coat and release some slime. Use 2 soupspoons to scoop up a clump of buttermilk-coated okra slices and roll it around in the cornmeal mixture to coat evenly. Drop the clumps, now called hush puppies, in the hot oil and fry. It will take a minute or two more to cook.
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