OT Okra

pat sublett · Sep 5, 2012

I usually plant Crimson Spinless Okra. It gets too tall to pick from the ground sometime. This Year I planted Lee Okra. It never got more than 4 fr. tall and it is unbelevable how quick it started producing. Think I will plant it again next year.

Anonymous-0 · Sep 5, 2012

SICK!!!!!!!!!!!!!!!!!!!!!!!

Is there a way to fix okra without the cat tongue texture and snot??????????????

Andy C · Sep 5, 2012

Thanks Pat, I have run into the same problem. I will try it next year. Where did you get it?
Andy

Traditional Farmer · Sep 5, 2012

Dang Boy not only are you a Socialist but you were obviously born and raised a Yankee.You need to fry Okra and coat it with House Autry Seafood Crumbs first.Nothing better.

Billy Shafer · Sep 5, 2012

Can't go wrong with fried okra.

SweetFeet · Sep 5, 2012

Traditional Farmer,

Do you fry it in butter, oil, lard? Have to try it fried. I really like it stewed with tomato and onion.

Traditional Farmer · Sep 5, 2012

Vegetable Oil and for some reason it fries alot better in an electric fry pan than on the stove probably because it keeps the heat better regulated over all the frying surface.Also dip the sliced Okra pieces in egg batter before dropping it in the crumbs.

Anonymous-0 · Sep 5, 2012

I'll admit.......1st time I had it was in the mess hall and once at grandmas (the one that didn't cook the best)..... Neither time was fried... I'll try sometime, but can only get it here in cans at the commissary (that I know of).....

But, I like cornbread and grits......

Nancy Howell · Sep 5, 2012

Boiled okra is slimy, fried is not.

Wash & pat dry. Slice across the pod, into 1/2 pieces. Discard any that are tough. Slice two potatoes thinly and add to okra. Add chopped onion if you want.

Coat with beaten egg/milk batter (2 tbsp milk per egg). 1 egg + milk for about 2lb okra. Salt and pepper to taste or use any spices you like.

Roll in flour/corn meal mix or other breading that you prefer.

Fry until golden brown.

Nancy Howell · Sep 5, 2012

Canned? Yuck! Guaranteed to be slimy. Sometimes you can find it in the frozen food section. Ready to go, just fry.

I have switched to olive oil because its healthier, but don't like the way it fries very well. Next year will switch to corn oil for the okra.

Dachshund · Sep 5, 2012

I planted some a couple years ago - the stuff got 8' tall, and big around as a small tree! We had it coming out our ears until November. I love it in soup, boiled, or fried - and I'm a "Yankee"....

DownSouth · Sep 5, 2012

We use veggie oil too, but fry in a black cast iron skillet since it has even heat.

DownSouth · Sep 5, 2012

Can okra? Uhg, don't even bother. Next time Border Patrol lets you back in the states, find some fresh and fry it up. You will change your opinion. Good stuff.

pete black · Sep 5, 2012

no slime okra recipe! carefully cut the okra from
the plant leaving as long a stem as possible,
chose only those pods that are 1-3 inches long.
wash and pat dry. DO NOT CUT, repeat, DO NOT CUT,
leave stem, cap and tip on. Cutting allows slime
to form. Spray pods with Pam non-stick spray then
season generously with favorite spices such as
mrs. dash, cajun blend, southwest bled, etc.

place in non-stick pan over med. to low heat,
cook, turning often for 3-5 minutes total, careful
not to blacken seasoning to dark. eat all you
want, very few calories. crisp with no slime.

Greg1959 · Sep 5, 2012

Okay, I been reading this thread and just have to ask. I've never had Okra because of all the bad things I've heard about it.

When fried, what does it taste like? Fried green tomatoes, fried zucchini...

Dean Olson · Sep 5, 2012

The only way I like okra is in Gumbo. Other wise the slime gags me. Texture thing I guess.

You only eat okra when your out of fresh tomatoes, green beans,corn, new potatoes,peas etc.

Richard G. · Sep 5, 2012

Been canning okra for years. Cut it up as if you are going to fry it.
My canning recipe does not even require pressure cooking.
Take out of jar and rinse well and batter and fry as usual. My wife batters with butter milk and corn meal or flour. Tastes just like fresh cut okra.
Here is some I canned in 2007. Had some the other day that was just like fresh.
Richard in the South

Mike (WA) · Sep 5, 2012

Pickled okra is about the best stuff around. Much better texture than cukes- crunchy! I have to buy the pickles (yes, stores actually carry the stuff- "Talk o' Texas" brand), because there is no source of fresh okra so I can "home-make" them.

I also like it battered and fried- always get it as a side dish at Cracker Barrel when I'm far enough east to find one. Last time I checked, Billings, Montana was the closest one, a scant 1000 miles or so away.

Traditional Farmer · Sep 5, 2012

Sort of like fried Patty Pan squash only better both are my favorites

Nancy Howell · Sep 5, 2012

Been so long since I"ve had okra pickles, I"d forgotten about them.

Used to buy them all the time. Quit when they got real pricey.

They are good!

Morris Krodle · Sep 5, 2012

If you haven"t tried it yet, pick your Okra when it"s only about an inch or two long, no longer, wash and rinse it, then chill it, eat it raw and chilled with a little ranch dressing. Most all vegies are good this way too. As good as it gets. And no slime!!!!!!

SKYBOW · Sep 5, 2012

Culdn't grow it at all. Used to have trouble with the plants being damaged by the wind. Lost every crop. I put up some shields made out of plywood and stakes.
Now I grow my Okra windfree.

JerryS · Sep 5, 2012

Fried is okay, in gumbo is much better, but best is boiled, "....so slick you have to cross your legs to stop it", as an aunt once described the experience. With purplehull peas, tomatoes, onion, hot water cornbread and a porkchop, can't be beat.

Rick Kr · Sep 5, 2012

Cut in slices, fry in bacon grease with a few onions. Or, use in gumbo.

Rick

old · Sep 5, 2012

I planted about 10 plants this year and if I was lucky got maybe 50 pods off all the plants. They never got more the knee high and died off mid summer. Not sure as to why other then it being to hot and to dry this year but was always told okra liked it hot and dry. Most years the stuff get 6-8 foot tall but not this year

Billy Shafer · Sep 5, 2012

Don't use Canola oil. It comes out white looking not brown.

James Howell · Sep 5, 2012

This has never been a problem at our farm, but sometimes. . .

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Hope this helps with the "<a href="http://youtu.be/-1s13C6DBxA">good cookin</a>" part.

Mike (WA) · Sep 5, 2012

Many a palate has been permanently scarred by mess halls.

Went into the mess hall one evening and it smelled like an old billy goat. They said it was lamb, but I suspect it was spelled m-u-t-t-o-n. I made a face, mess guy said "At least you can leave, we gotta stand here and take it." I tried it (was hungry), but couldn't choke it down.

It was at least 10 years before I tried it again. My sister is an excellent cook, and about the 3rd time we had "roast" at her house, she told me that it was actually lamb. We ended up buying one a year from her after that, cut and wrapped.

CAROGATOR · Sep 5, 2012

That's Clemson spineless and fried okra is best in deep fry, around my house. Just found that out last week. Been canning and pickling okra for three months now. 9 feet tall and getting about 100 pods a day from fifty plants. Giving a lot to neighbors and friends at church.

Anonymous-0 · Sep 5, 2012

(quoted from post at 12:22:37 09/05/12) Many a palate has been permanently scarred by mess halls.

Went into the mess hall one evening and it smelled like an old billy goat. They said it was lamb, but I suspect it was spelled m-u-t-t-o-n. I made a face, mess guy said "At least you can leave, we gotta stand here and take it." I tried it (was hungry), but couldn't choke it down.

It was at least 10 years before I tried it again. My sister is an excellent cook, and about the 3rd time we had "roast" at her house, she told me that it was actually lamb. We ended up buying one a year from her after that, cut and wrapped.

First time I saw blackeyed peas was in basic training.. I called them kerosine beans and wouldn't touch them again.... About 4 years later, had the soldiers over for a cookout, a black kid's wife brought a pot of them with smoked hamhocks and I about wiped the whole pot out.......

SweetFeet · Sep 5, 2012

Mike (WA),
"Talk O Texas" Okra pickles are awesome. I buy them in MN too.

Traditional Farmer · Sep 5, 2012

No Okra or Blackeye peas growing up? Man what a depraved childhood.What'd you all eat canned spaghetti Os and macroni in a box?(LOL)

SweetFeet · Sep 5, 2012

Greg 1959,

I cannot really think of a vegetable to compare the flavor too. But it is really good stuff.

Greg1959 · Sep 5, 2012

Thanks!

I will try it next year.

Mike (WA) · Sep 5, 2012

Lots of veggies out of the garden. Not hot enough here to grow okra or black eyed peas. But cold enough to grow parsnips. Now THATS depraved!

john in la · Sep 5, 2012

You can add a little vinegar to take care of the slime but if you are making a gumbo the slime thickens the roux.
I guess since most do not how to make a true roux you better stick with the vinegar.

OT Okra

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