This vegetable, mainly known for its usefulness in cooking, also has incredible health benefits for the whole body. It is often used in cooking as a condiment to prepare appetizing dishes. Also known as okra, it is one of the most vitamin C-rich vegetables. Okra is a vegetable most commonly found in India and Africa. Take advantage of this generous vegetable, which will only be good for your health! I. In addition, the okra keeps all its benefits for a long time. A very simple recipe to make and does not require much time to prepare. Perfectly creamy, crunchy, spicy grilled okra… no slime allowed.Here are the pickled okra recipes, with these three variations. In other words, don’t crowd the pan! Whether grilling or roasting, cook in a single layer, ensuring that the outside of each piece of okra is exposed and can cook quickly. If your okra is at all wet when you start to cook it, it will steam, which will produce more mucilage. When you cook okra quickly, the mucilage doesn’t have time to develop, and you’ll wind up with a crispy outside and an almost creamy inside. Smaller pods = less mucilage = less slime. Grill for a few minutes per side and that’s it. I usually put mine in a fish basket (Amazon links may be affiliate) or string them on skewer sticks. If you’re careful and your okra is large, you can lay the okra directly on the grill grates. Add a little garlic powder, chili powder, cumin, and salt, and toss on the grill. The smoked paprika adds a smokey flavor, which pairs so perfectly with the charred bits from the grill. After washing and drying the okra (remember, dry it well!!), toss with a little olive oil and a heaping pile of spices for a little zing. Okra itself is a little bland in flavor (almost like an eggplant), so I like to make mine a little spicy. Toss on some ears of corn and these three ingredient grilled potatoes for a true summer feast. Grilled okra is also the perfect side to just about anything you’d toss on the grill: burgers (or my favorite veggie burgers), sausage, fish, chicken, etc. The seeds have a nice little pop, offset by the creamy inside (because high heat = creaminess, not slime!). Grilling over high heat means some bits get nice and charred and crispy (i.e., the best part of grilling anything). Grilling is a great way to accomplish this – it’s fast and easy. The biggest trick to reducing the ‘sliminess’ of okra is to cook it quickly, over high heat. There’s a reason you don’t usually come across sauteed okra, where there is nothing to absorb this excess mucilage. Buuuuut… it can also make okra feel pretty slimy. This increased viscosity is great when it comes to gumbo - the mucilage acts as a thickening agent. Mucilage is produced by nearly all plants, but okra produces it in much greater quantities (so do other sticky plants – like aloe and licorice root). Mucilage is composed of sugar residues called exopolysaccharides and proteins called glycoproteins, both of which thicken when heated. Okra gets it slime from mucilage, which is that sticky, slimy substance that seems to ooze from okra. To understand why okra is slimy, it’s time for my favorite subject… kitchen chemistry! Kitchen Chemistry Let’s talk a little about okra, before I get into why I love spicy grilled okra so much. But it’s about as good as a vegetable comes (and I generally love vegetables). Grilled okra isn’t a french fry or a mozzarella stick or any other crunchy, salty, delicious food. At the end of the day, this is still okra. Now I spend my summers grilling as much fresh okra as I can find, and roasting it in the winter (a close second to grilling). So I did what I do with all the vegetables that leave me stumped: throw them on the grill. I had never made okra before and wasn’t quite sure what to do with it. I owe my recent love affair with okra to our CSA few years ago, who packed up a few pounds of okra into our weekly box. (Or dehydrated in those crispy okra snacks from Trader Joe’s which might be laced with something illegal because they are so dang delicious.) I’m not from an area or culture that frequently cooks with okra in fact, I’m not sure if I ever even tried okra before I was in my 20s.Īnd yet now, as an adult, I love okra… as long as it’s grilled or roasted. Let’s take a little break from summer desserts this week, and talk about one of my absolute, all time, most favorite foods: grilled okra.Ī little unexpected? Perhaps. Plus, the top cooking tips to keep your fresh okra slime-free! Think okra is slimy? Think again, with this spicy grilled okra – crunchy, creamy, and totally delicious.
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