July 2, 2011
Okra is a staple of Southern, Caribbean and West African cooking, but many people are turned off by the slime it secretes. The slime produced by this mucilage is perfectly safe to consume, but the texture is unpleasant to some. There are several methods of cooking okra to reduce the sliminess. Long cooking, like in gumbo, dissolves the mucus. But for quick cooking methods like frying, there are some steps you can take to combat the goo.
Things You'll Need
- 1 lb. fresh okra (not frozen)
- Buttermilk
- ½ cup flour
- ½ cup cornmeal
- Salt
- Pepper
- Cayenne pepper or other seasonings
- Saucepan
- Shallow dish
- Frying oil or lard
Slice the okra into 1-inch disks, or leave whole. Whole okra is less slimy than sliced okra, but the disks are easier to eat. You can also slice the okra lengthwise. Whether to slice the okra is a matter of taste.
Step 2
Season the okra with salt and pepper.
Step 3
Marinate the okra in buttermilk for 30 minutes and drain. The lactic acid in the buttermilk will dissolve the mucus, reducing the sliminess.
Step 4
Heat 1 qt. of oil in a saucepan to 350 degrees Fahrenheit.
Step 5
Mix the flour and cornmeal in a shallow dish and season with cayenne pepper, garlic powder, paprika or other spices.
Step 6
Dredge the marinated okra in the cornmeal and flour mixture, coating completely.
Step 7
Fry the okra in batches until golden brown, about two to three minutes. Don't overcrowd the saucepan. Drain the okra on a paper towel-lined plate.
Step 8
Season with salt and pepper and serve immediately.
References
Food Network; Fried Okra; Emeril Lagasse
McGraw Hill Access Science: Mucilage
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