Okra is a nutritious vegetable that can be served boiled or fried. Whichever method you choose, the first thing you should do is wash it and cut it into small slices. Also, to avoid the sticky “drool” that the vegetable releases, add lemon to the water used to wash it and dry it before preparing the food.
Part 1 of 3: Getting the Okra Ready to Fire
Step 1. Wash the okra with tap water
Place the okra under running tap water, rotating it to clean all sides well. To dry it, you can shake it or wipe it with paper towels.
Step 2. Cut the okra
Start by cutting and discarding the rods at both ends. Then cut the okra into thin, round slices.
Use an ordinary kitchen knife to cut the vegetable
Step 3. Put it in the vinegar
To prevent the okra from releasing a sort of slimy “drool”, dip the slices in vinegar right after cutting them. The ratio should be one cup of vinegar to one liter of water. Soak the okra in this mixture for at least an hour.
Step 4. Dry the okra completely
Let the vegetable dry on a paper towel before cooking it, as the wetter it is, the more “drool” will be produced. If you're running out of time, you can wipe the slices with a paper towel until they're dry.
Part 2 of 3: Cooking the okra
Step 1. Bring a pan of salt water to a boil
Fill a pot with enough water to submerge all the okra you want to prepare and add a little salt. Then take it to the stove and let it boil over high heat.
Pour some lemon juice into the water. Some people believe that this procedure reduces drool as well as enhances flavor
Step 2. Cook the okra
As soon as the water starts to boil, place the vegetable slices in the pan, cover it and wait about 10 minutes for it to cook.
The okra will be tender after cooking
Step 3. Remove water
Pour the contents of the pan into a colander to remove any water present. Shake it to remove the excess. As okra is slippery, you should keep it as dry as possible.
Step 4. Season
A little butter, salt and pepper will be enough to make the okra well seasoned. However, you can also season it to taste, if you prefer a specific flavor.
Part 3 of 3: Frying the okra
Step 1. Prepare the breading mixture
To fry the okra, you must first cover it with a mixture made up of some dry ingredients. To prepare it, mix half a cup of flour, half a cup of cornmeal and half a teaspoon of salt in a bowl. Then add a dash of any spice, such as black pepper or cayenne pepper.
Beat eggs and milk to wet the okra before breading
Step 2. Heat the oil
Cover a pan with a small amount of cooking oil or olive oil and let it heat up over medium heat for a few minutes.
Pour some water into the pan. If you hear a hiss, the oil will be on point
Step 3. Bread the okra
One by one, dip the okra slices into the egg-milk mixture, then roll them through the dry ingredient mixture until all sides are evenly covered. Place the slices on a plate as they are being breaded.
Step 4. Fry the okra
Place slices in skillet with oil. They should be well spaced so they don't touch and stick together. Fry each side for three or four minutes until they are golden brown.
Step 5. Remove from pan
Use a slotted spoon to remove the okra slices from the oil. Place them on a plate covered with a paper towel and let them cool for a few minutes before serving.