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OT: fried Okra

loco_engr
loco_engr Posts: 5,818
in EggHead Forum
finally remembered to look for Okra while at grocery store (WM).
Found a 12oz bag of frozen cut up Okra.
What's your fav way to cook?
many thanks 
aka marysvilleksegghead
Lrg 2008
mini 2009

Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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Comments

  • lightningque
    lightningque Posts: 68
    I like to smother mine down.  I start with some diced andouille sausage in a pan let it start sweating, add some diced onion and bell peppers, minced garlic, small can of green chilli's , and 1 can mild rotel. once it starts cooking a bit I add the okra and salt and pepper to taste, cover over med low heat and  keep stirring it frequently and let it get tender.  
    1 large in challenger cart and 1 mini-max , too many dang accessories  

    Baton Rouge LA 

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  • SciAggie
    SciAggie Posts: 6,481
    I enjoy okra like this: https://eggheadforum.com/discussion/1186842/my-favorite-way-to-cook-okra#latest
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • loco_engr
    loco_engr Posts: 5,818
    lightningque said:
    I like to smother mine down.  I start with some diced andouille sausage in a pan let it start sweating, add some diced onion and bell peppers, minced garlic, small can of green chilli's , and 1 can mild rotel. once it starts cooking a bit I add the okra and salt and pepper to taste, cover over med low heat and  keep stirring it frequently and let it get tender.  
    sounds good, but in this 1 horse town and anywhere nearby, I can't find 
    smoked andouille sausage.  what brand do you use?
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • lightningque
    lightningque Posts: 68
    somehow I missed the entire word that says "fried" but hey you might like it smothered too lol.  
    1 large in challenger cart and 1 mini-max , too many dang accessories  

    Baton Rouge LA 

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  • SciAggie
    SciAggie Posts: 6,481
    lightningque said:
    somehow I missed the entire word that says "fried" but hey you might like it smothered too lol.  
    I’m guilty of that as well. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • loco_engr
    loco_engr Posts: 5,818
    lightningque said:
    somehow I missed the entire word that says "fried" but hey you might like it smothered too lol.  
    what brand do you use?
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • lightningque
    lightningque Posts: 68
    loco_engr said:
    lightningque said:
    I like to smother mine down.  I start with some diced andouille sausage in a pan let it start sweating, add some diced onion and bell peppers, minced garlic, small can of green chilli's , and 1 can mild rotel. once it starts cooking a bit I add the okra and salt and pepper to taste, cover over med low heat and  keep stirring it frequently and let it get tender.  
    sounds good, but in this 1 horse town and anywhere nearby, I can't find 
    smoked andouille sausage.  what brand do you use?
    well I am in Louisiana so you can find it just about anywhere.  I use some I get from some local specialty meat stores but on a commercial side, Richards or Savoie are both very good and get the job done.  The best ones are homemade of coarse.  If you can find a good smoked pork sausage with green onion in it those are good too.  

    1 large in challenger cart and 1 mini-max , too many dang accessories  

    Baton Rouge LA 

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  • Griffin
    Griffin Posts: 8,200

    That looks killer @Dyal_SC

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • rekameohs
    rekameohs Posts: 264
    loco_engr said:
    Found a 12oz bag of frozen cut up Okra.
    What's your fav way to cook?
    I love fried, but a nice alternative is to cook fresh whole ones on the grill.   Brush with some olive oil, add a little S&P and toss them on the grate.  Turn every few minutes until done.

    Raleigh, NC
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    I'm ignoring the fried thing also.  Try spiced okra:
    https://www.cookingchanneltv.com/recipes/spiced-okra-1959451

    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • hogfan412
    hogfan412 Posts: 75
    In my opinion, fried okra should be cut into small pieces, coated in  cornmeal, pan fried, and seasoned with Cavender's Greek Seasoning.
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  • Carolina Q
    Carolina Q Posts: 14,831
    I have never even had okra. In 1965, I was a freshman in college and went to the cafeteria with a new friend. We were looking at the food selections and he said... "Whatever you do, DON'T get the okrie!" I had never heard of okra. He went on and on about how horrible it was. Must have made an impression as I have never had it to this day. Mom never cooked it, my wife (from NC) never cooked it, friends never served it. It's hard to find around here anyway. Y'all make it sound pretty good though.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • DoubleEgger
    DoubleEgger Posts: 19,172
    I like okra fried whole as an appetizer with a dipping sauce. 
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  • loco_engr
    loco_engr Posts: 5,818
    edited January 2020
    Dyal_SC said:
    One of my favorites. Like @northGAcock , fresh okras rough chopped, in a cold buttermilk soak. Then dust in 2 parts of all purpose flour to 1 part corn starch. Knock off excess, but make sure they’re fully coated.  Let them rest in the fridge for awhile to set before frying. 




    Yum!   I likie . . . will have to add buttermilk to shopping list   =)
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Dollinger
    Dollinger Posts: 79
    fry it extra brown with a corn bread batter and put it in stew
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  • Griffin
    Griffin Posts: 8,200
    Not really cooked, but my son is like a crack addict when it comes to pickled okra. He's almost eaten a whole jar by himself since Sunday. That might not sound like a lot, but he's 5 so there's that.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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