Air Fried Okra Recipe (All the Taste With None of the Guilt!) (2024)

FAQs

Why do you put vinegar in okra? ›

Lemon juice, chopped tomatoes, vinegar, or a splash of wine will not only add depth to your recipe, but it will also lower your slime quotient. A vinegar bath also does wonders to reduce the slimy consistency. Before cooking, soak the pods in vinegar for 30 minutes to help break up and dissolve the slime.

Air fry okra: Once all of the okra is coated, it's time to air fry! First, generously coat the air fryer basket in cooking spray, and then add the okra. Add another dose of cooking spray to the veggies, and let 'er rip—12 to 14 minutes should do the trick.

It can be boiled, steamed, sauteed or fried, although quicker cooking methods (frying and grilling) produce a crisper, generally more pleasing, texture. Add okra to stews, casseroles and curries, or saute with chilli and garlic for a quick side dish.

Cooking okra over high heat is absolutely the best way to prepare it. And when it comes to heat, deep-frying is definitely hot! A deep fryer is ideal for frying okra because it allows you to set and regulate an exact frying temperature.

But since it's often fried in bacon drippings, frying oil and Crisco, fried okra definitely isn't healthy. It's loaded with saturated fats and trans fats, which raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels.

Potential benefits of consuming okra:

Contains minerals iron, calcium, magnesium and potassium which contribute to bone, heart and blood pressure health. High in soluble fiber which controls blood sugars, lowers cholesterol and feeds our healthy gut microbiome.

Roast okra is a healthy snack alternative to the fried version, although it does have quite a few uses in the kitchen! Turn it into a variety of other dishes like stuffed peppers, gumbo or even Spanish rice to add a nice roasted flavor. Most commonly though, they're great as a starter, side or delicious snack!

Insoluble fiber, also found in okra, helps keep the intestinal tract healthy, can help relieve constipation and may decrease the risk of colon cancer. Okra is a good source of vitamin C, which can help the body's immune system and protect from harmful free radicals.

Viscosity peaks at neutral to alkaline pH, Preston said, which is why exposing okra to acidic ingredients, such as vinegar or tomatoes, tones it down. Some African cooks, she said, go in the other direction, adding baking soda (which raises pH to a more alkaline level) to okra soup to augment its thickening effect.

Discard any large seeds, which will contribute an untenable bitterness. I'd read that smaller specimens had fewer seeds and a better texture.

Why is my okra bitter? ›

What should you look for when buying fresh okra? Avoid choosing pods that are very hard because they will be bitter and difficult to eat. Pods that are too soft are overripe and will not taste as good either.

One popular way to reduce okra's sliminess is to "soak it in vinegar for 30 minutes [before cooking with it], which helps to break up and dissolve the slime," says food scientist, food industry consultant, and author Bryan Le.

Because tomatoes are acidic they don't need the vinegar. Since Okra isn't you have to add the vinegar for the acidity. If you aren't sure, you can always freeze it. I prefer to can it because of saving freezer space and avoiding freezer burn.

Cooking the pods as little as possible will minimize the sliminess. Flash frying, steaming, and blanching are suggested. Cook them thoroughly will dry out or cook off the sliminess, leaving you with a crispy, slime free result.