any suggestions on how to prepare cut okra?

Question

I've never had it before, so I bought some. I have no idea what to do with it now.

Answer 1

Fried okra is so good! ^.^

Very good way to eat them, especially because they're easy to fry and... They're not all sticky that way.

Answer 2

Fried Okra is great. Here's a really simple way to make it:

Crack 2 eggs in a large bowl. Add about 1/2 cup milk. Salt and pepper. Put your cut Okra into the bowl and toss until all pieces are covered in egg mixture. (if it seems a little dry, just add a little more milk).

Sprinkle one box Jiffy Brand corn bread mix over egg coated okra and toss until all pieces are covered with corn bread mix.

Add approx 1/2 cup olive oil to large skillet and bring to med high heat. Add Okra mixture and fry until golden brown. Serve and eat immediately. Enjoy!

Answer 3

It's great either Cajun style or in a curry:

Cajun-style okra:

2 - 3 tablespoons olive oil
1/2 teaspoon each dried thyme, cumin, black pepper, ground red pepper, and file (powdered sassafras leaf pronounced "FEE-lay"), if available
1 medium onion, diced
1 garlic clove, mashed
2 fresh tomatoes, diced OR 1 14-oz can of chopped tomatoes
2 cups chopped okra (fresh or frozen)
Salt to taste

Heat the olive oil over medium-high heat. When it looks wavy, add onions and dried spices. Cook till onions are clear, then add garlic, okra and tomatoes. Cook over high heat till the juices render out of the tomatoes, then reduce to a simmer and cook till the okra is tender.

Curried okra:

2 - 3 tablespoons vegetable oil or butter
1/2 teaspoon each dried powdered cumin, coriander, turmeric, ginger, red chile powder
Juice of 1/2 lemon
1 medium onion, diced
1 garlic clove, mashed
2 fresh tomatoes, diced OR 1 14-oz can of chopped tomatoes
2 cups chopped okra (fresh or frozen)
Salt to taste
4 - 6 tablespoons plain yogurt (optional)

Heat the oil or butter over medium heat; if using butter, let the bubbles subside but do not let it brown. Add onions and spices, cooking to toast the spices and turn the onions clear. Add garlic, lemon, okra and tomatoes. Bring to a rapid boil over medium-high heat, then add yogurt one tablespoon at a time, stirring to incorporate after each spoon. Lower head to medium-low and simmer till yogurt thickens slightly.

In either case, this is great served with rice and some main course -- spicy chicken breast or ribs for the Cajun variety, a nice lamb korma for the curry.

Answer 4

Cut up some onions, and potatoes, toss with a mixture of cornmeal and flour. Put in a pan of hot oil. (I think like 20 minutes) Fried okra nothing better!!!

Answer 5

Okra is the single healthiest food out there. Since they are cut, I assume they are frozen. Add water and "tomato bouillon" and follow basic steps on package (for amount of water and cooking time).

Answer 6

Gumbo Recipe - Crab, Shrimp and Okra Gumbo


This recipe is from former Bellaonline Cajun editor Deborah Rosen.


This gumbo recipe uses hot red chilies; be sure to follow safe handling procedures for handling the chilies in this gumbo. A link to safe handling procedures is provided to the right of the gumbo recipe.

Crab, Shrimp and Okra Gumbo

1 pound medium (20-24 size) shrimp, uncooked
7 quarts water
5 dried hot red chilies, about 2" long each
1 lemon, cut into 1/4" slices
3 large bay leaves
1 1/2 teaspoons dried thyme, crumbled
1 tablespoon plus 1 teaspoon salt
10 live blue crabs, each about 1/2 pound in weight
4 tablespoons brown roux (see link to the right of the Gumbo recipe)
1/2 cup coarsely chopped onion
1 1/2 teaspoon minced garlic
1/2 pound fresh okra, trimmed, washed and cup into 1" pieces
3/4 cup coarsely chopped green pepper
1 teaspoon cayenne
1/2 teaspoon hot pepper sauce (ie: Tabasco)
4 cups freshly cooked long-grain white rice

To make the gumbo: shell and devein the shrimp. Rinse under cold water and set aside.

In a 10- or 12-quart sauce pot, bring the water, chilies, lemon slices, 2 bay leaves, 1 teaspoon thyme and 1 tablespoon salt to boil over high heat. Drop in the crabs and boil briskly, uncovered, for 5 minutes. Remove crabs from the gumbo stock with tongs, and set them aside to cool.

Drop the shrimp into the gumbo stock and cook, uncovered, for about 4 minutes, or until they are pink and firm to the touch. Using tongs, transfer the shrimp to a plate.

Boil the gumbo stock, uncovered, until it reduces to about 3 quarts. Strain the stock through a fine sieve or cheesecloth set over a large pot; discard the seasonings. Cover the pot to keep the gumbo stock warm until ready for use.

When the crabs are cool enough to handle, shell them. Save the morsels of yellow liver and "fat" as well as any pieces of orange roe. Leave the large claws in their shells, but crack the legs lengthwise with a clever and pick out the meat. Reserve the meat, claws and roe.

In a heavy 5- or 6-quart casserole, warm the roux over low heat, stirring constantly. Add onion and garlic and stir for about 5 minutes, or until the gumbo vegetables are soft. Add okra and green peppers and stir well.

Stirring constantly, pour in the reserved warm gumbo stock (if it has cooled, reheat it before adding) in a slow, thin stream and bring to boil over high heat. Add the red pepper, red pepper sauce, 1 bay leaf, 1/2 teaspoon thyme and 1 teaspoon salt. Stir in the crab meat and claws, reduce the heat to low and simmer, partially covered, for 1 hour.

Add the shrimp and simmer a few minutes longer; taste for seasoning. The gumbo may need more red pepper sauce or red pepper.

Ladle the gumbo into a warm tureen and serve at once, accompanied by the rice in a separate bowl. Traditionally, a cupful of rice is mounded in a heated soup plate and the gumbo is spooned around it. Give each diner a nutcracker so the claws can be cracked easily at the table.

Serves 4

http://www.bellaonline.com/articles/art13804.asp

Answer 7

Wash it. Slice it, you don't want it to be sliced too thin almost chunks. Dip in egg and flour. Melt butter in a skillet. Add the okra and cook until it is lightly browned.

Answer 8

fried okra the is the best.
cornmeal, flour, salt, pepper, couple of eggs to coat them with
and fry them up. have had them boiled and pickled too.
anyhow whichever way you cant go wrong . good eating

Answer 9

Go online and find yourself a good gumbo receipe.
This is truely the best way to eat okra.
Yummy!
Whatever you do, batter and deep fry it
it has very little taste when you do this.
Bleck!

Answer 10

HI, YOU WASH THEM. AND THEN YOU PUT THEM IN A POT WITH A LITTLE BIT OF OIL, BUTTER,AND WATER. YOU LET THEN COOK DOWN TELL ALL THE SLIME IS OUT OF THEM. THIS MAY TAKE E A WHILE SO BE PATIENT