Okra Seasoning?

[Deadly Sushi]

Im making my 1st batch of okra and Im wondering what is the best way to season it. Any ideas?

 

[Mama]

Breaded and fried. Grilling it is supposed to be good too but I've never personally done it. You put the whole okra on a skewer starting with the stem end but don't put the skewer all the way through the other end. Olive Oil salt and pepper. It's not supposed to be slimy at all when it's done. Here's how I make my fried okra: http://www.netcookingtalk.com/forums/showthread.php?t=19767&highlight=fried+okra

 

[ChowderMan]

as a 'side' - what Mama said.

pick/choose the small ones. bigger is _not_ better when it comes to okra.

seasoning: flour & Lawry's Seasoned Salt
why? 'cuz that's how my MIL did it and it's good.

we're so far nawth if we want fresh okra, we gotta' grow it us'n-selfs. sprouts on the windowsill....

gumbos, stews, soups, etc. - just slice and plunk in the pan/pot about 15 minutes from finish - they can overcook and go to mush.

 

[Deadly Sushi]

Mama Im sold!!!!! Why peanut oil BTW?

And thanks CHowderman! I am afraid the things will start falling apart. Im also worried a tad about under cooking them. Chowder does yours also turn out non-slimey?

 

[Mama]

You don't have to use peanut oil, vegetable oil or canola oil will work fine, I just prefer the taste that peanut oil gives it.

 

[ChowderMan]

>>slimy

fresh small okra are not slimy

old large three days in the sun okra gets slimy.

 

[Leni]

Cooking okra with an oil or an acid will take care of the slime. I'll also fry the okra with onion, garlic, and tomatoes.