Okra fried how to#
Okra fried skin#
Okra fried free#

Use it the way you would use green beans, carrot and potatoes. This pan fried okra recipe can be used as a side dish.

Okra fried how to#

In the video, I explain how to fry okra easily within 10 minutes to cook the best fried plain okra.

Okra fried free#

If you encountered another lesser-known way to reduce the slime in okra, feel free to share it in a comment further below.

Okra fried skin#

The skin of a kokum is high in acidity and is added to okra stir-fries as well. In India, they also have another option to turn okra slime-free. Shake excess flour mixture from okra back into bowl, and transfer okra to a plate. In a large bowl, whisk together rice flour, semolina, and all but 1 teaspoon of spice mixture. It will kill the remaining slime.įor the Acidity: Pick vinegar or lemon, but know that vinegar tends to be a better option because lemon juice turns the okra mushy. Mix together coriander, paprika, oregano, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add acidity in form of vinegar or lemon juice to the okra. The heat helps in breaking down the slime.

Stir-fry for a short while on high heat with little oil and no water.

To visualize how much it actually is, take in mind that. It is about 7 of daily calories intake for adult person with medium weight and medium activity (for calculation we assumed 2400 kcal daily intake). Case in point, standard serving size (1 cup) of fried okra (92 g) has about 178 calories. Follow that step and you have pretty fixed the problem to 60%. 100g of fried okra has about 194 calories (kcal).

The moment you have water touching the insides of a okra, that's when that irritating goo gets formed.

Keep the okra pods completely dry before cutting them.

It is possible to get rid of the okra slime completely by following these steps: Yet you might come across a broader and shorter green okra version, a red version or even a deep purple okra variety. The light green okra variety is more firm and the taste pleasantly intense. I personally enjoy the light green okra, which you can see in the picture. However, you will most probably come across the common long dark green version. There are different okra varieties in this world! I would put it in the category of French beans to compare the flavor. Okra tastes rather plain and I don't think it has a distinct flavor.

The purpose of this post is to show you how to destroy the slimy plant substance to make the BEST pan fried okra! When cut open, okra emits a very slimy transparent substance. The okra vegetable is firm and has round bright seeds on the inside, between the pentagonal sections. In a nutshell, okra is an elongated green colored vegetable, which turns about 10 cm (4 inches) long and about 2.5 cm thick (1 inch). Yet there is an easy, less known, way to destroy the slime so that you have completely perfectly cooked okra! Okra emits a gooey, slimy substance when cut open and this has been the reason why okra has never turned into a household favorite across the world. However, there seems to be still a confusion with the use and proper preparation of the okra. This elongated vegetable has been around for a while and can't be considered exotic anymore at his point.