Okra, or okra, is a nutrient-rich vegetable that can be boiled or fried. Regardless of the cooking method chosen, it must first be washed and cut into slices. It can be boiled in lightly salted water, but it can also be breaded with cornmeal and fried. Since it tends to be slimy, adding lemon and water, but also drying it before cooking, helps prevent this characteristic from appearing.
Steps
Part 1 of 3: Preparing the Okra for Cooking
Step 1. Wash the okra using tap water
Fresh vegetables should always be washed before consumption. Wash the okra with tap water and turn it (if necessary) so as not to neglect any areas. Shake it to dry or pat it dry with kitchen paper.
Step 2. Cut the okra
To start, cut the ends and discard them. Then, slice it into thin slices.
Cut it with a chef's knife or paring knife
Step 3. Dip the okra in the vinegar
Okra can be slightly slimy. Once cut, leave the slices to soak in the vinegar to prevent it from taking on this characteristic. Mix a cup of vinegar with a quart of water. Dip the okra in the solution and let it soak for an hour.
Step 4. Dry the okra completely
Do not cook wet okra, otherwise it risks becoming slimy. Let it air dry by placing it on kitchen paper. You do not have time? You can pat it dry with kitchen paper.
Part 2 of 3: Boil the Okra
Step 1. Bring a pot of salted water to a boil
Pour enough water into the pot to cover the okra and salt it lightly. Turn the heat to high and bring the water to a boil.
Try pouring lemon juice into the water. Some people find lemon to be effective in decreasing the viscosity of okra, not to mention that it can also help flavor it
Step 2. Cook the okra in the water
Once the water has boiled, put the okra in the pot to cook. Cover the pot and set a timer. Cooking takes 8 to 10 minutes.
The okra should soften when cooked
Step 3. Drain the okra
Make sure you get rid of the water completely. Drain it well with a colander. Shake it if necessary to remove excess water. Since okra tends to get slimy, keep it as dry as possible.
Step 4. Season the okra
Okra can be seasoned with a knob of butter, salt and pepper. Boiled okra doesn't require a lot of seasoning, but you can use whatever you want if you prefer a particular flavor profile. For example, you can use dried basil and garlic.
Part 3 of 3: Fry the Okra
Step 1. Make a breadcrumb
Before frying, the okra should be breaded with wheat flour, corn flour, salt and all the spices you want. Mix half a cup of wheat flour, half a cup of corn flour, and half a teaspoon of salt. Then, add a pinch of your favorite spices, such as black pepper or cayenne pepper.
Before breading the okra you should coat it with liquid so that the breading adheres. Beat an egg with a tablespoon of milk, then use the mixture to coat the okra
Step 2. Heat the oil
Grease a pan with a drizzle of cooking oil, such as olive oil. Heat over medium-high heat for a few minutes.
Place a small piece of okra in the pan to check if the oil is ready. If it sizzles, then it's ready to use
Step 3. Bread the okra
Coat one washer at a time and place it on a plate. To start, dip the slice into the egg-milk mixture. Then, bread it evenly in the flour.
Step 4. Cook the okra
Cook a quantity of slices that fit easily into the pan. The washers should not touch each other and should have some space around them. Fry the okra for 3 to 4 minutes per side. Each side should brown when cooked.
Step 5. Remove the okra from the pan
Remove the washers from the oil using a skimmer. Place them on a paper towel lined plate. Let them cool for a few minutes before eating them.
