- 1 pound fresh okra (or however many little buckets you choose at the market)
- 2 Tbs. extra-virgin olive oil
- 1 pinch crushed red pepper
- coarse salt and freshly ground pepper
Preheat your oven to 400.
Slice the okra in half lengthwise. Arrange on a baking sheet and drizzle with the oil. Season with salt, pepper and the crushed red pepper.
Roast for 10 minutes. Flip and roast 10 more minutes.
THAT IS IT!! *serve with some lemon spritzes for extra whoa.
- 1 pound okra
- 2 eggs
- 1 1/2 cup corn meal, corn flour, or semolina
- 1/2 teaspoon fine sea salt, plus more for sprinkling, if you like
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne (optional)
- Vegetable or canola oil for frying
- Trim the stem ends off the okra pods. Cut the pods into bite-size pieces, if you like. Set aside.
- In a large bowl beat the eggs with 2 tablespoons water. Beat them well so the mixture is of a uniform, watery consistency. Set aside.
- In a second large bowl, combine the corn meal, salt, and peppers. Set aside.
- In a large heavy pot, heat at least half an inch of oil to 350°F to 375°F (measure with a thermometer, or test it by dipping a piece of bread or the handle of a wooden spoon into the oil – it should sizzle immediately and steadily, if it doesn’t sizzle it’s not high enough and if it bubbles up violently it is too hot).
- While the oil heats, put the okra in the egg and toss it to thoroughly and completely coat the pods. Lift the okra out, letting as much excess egg drip off as possible (you can also simply strain it in a colander, if you prefer).
- Working in batches of 4 or 5 pods, use one hand to put the egg-coated okra in the corn meal and the other hand to toss it to coat it completely with the corn meal mixture. Note that you’re using one hand to touch the wet okra and one hand to touch the dry corn meal Put the coated okra on a plate or baking sheet. Repeat with remaining okra pods.
- Fry the coated okra in batches – the pods should be in a single layer and they shouldn’t touch – until the coating turns brown and crispy (and the okra is tender inside). Use tongs or a slotted spoon to transfer the cooked okra to a layer of paper towels to drain. Repeat with the remaining okra.
Serve fried okra hot, sprinkled with additional salt, if you like.
- 1 pound okra
- 1 Tablespoon grapeseed or olive oil
- Lemon juice (optional)
- Cook Time: 10 minutes
- Prepare a gas or charcoal grill for high heat (you can hold your hand an inch above the cooking grate for just 1 to 2 seconds).
- Trim stems off the okra pods. Toss the okra with the oil to coat thoroughly. Place the okra on the grill, cover, and cook until the okra’s green color* heightens and grill marks or charred edges appear, 4 to 5 minutes.
- Turn the okra, cover, and cook until tender, about 5 more minutes.
- Remove the okra from the grill. Sprinkle with salt and lemon juice, if you like. Serve hot or at room temperature.
- 1 lb. fresh okra
- 1 tblsp. white vinegar
- 1 tblsp. olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. garlic powder
- Preheat the oven to 500 degrees.
- Rinse the okra and slice each pod lengthwise. Place the sliced okra in a large bowl with enough water to completely cover.
- Add the vinegar and mix well. Let stand for 15 minutes, stirring every 5 minutes. Drain and rinse the sliced okra.
- Pat dry with paper towels.
- Place the prepared okra in a large bowl and drizzle over the olive oil. Sprinkle in the salt and garlic powder.
- Toss until all pods are coated evenly with the oil and seasonings.
- Put the seasoned okra on a foil-lined baking sheet.
- Bake for 20 minutes, turning halfway through the cooking time.
- Remove from the oven and lower the temperature to 170 degrees.
- When the oven has cooled to 170, return the pan to the oven and prop the door open.
- Continue to bake for 2-3 hours or until crisp. Remove from the oven and cool for at least 30 minutes.
May be stored at room temp for 2-3 days.