Snotty Little Vegetable

In which we incite the Okra Wars. Or, at least, we hope to.

8/12/09 6:36 PM

Do you like this?

Christine Ennulat

I came to okra late, pretty much missing out until I married into an okra-loving family. Honestly, until then, it kind of creeped me out, this hairy, goopy, alien pod-like … pod thing. But then my mother-in-law served it, and I became a convert. To eating okra, that is—when I’d help cut the stuff up for subsequent okra extravaganzas, its sliminess still gave me the heebie-jeebies, and deep-frying in general scared me.

Christine Ennulat

Sliced okra

Then, one day last summer, I ran across fresh okra at the farmers’ market and was gripped by a hankering so strong that I was willing to set aside my qualms. With no recipe in hand, I hopped onto the trusty Interwebs to find instructions. Breading, deep-frying—how hard could it be? But what I found was a bewildering array of variations and arguments on how to fry okra. Do you souse them first with milk, buttermilk, eggs, some mix thereof or nothing at all? Do you bread with cornmeal or flour, or both? In what quantities? Vegetable, canola, peanut oil? Salt and pepper only? Cayenne? Cajun? Opinions ran wide and sometimes shrill. Apparently, the subject of frying okra is a tiny bit fraught.

And what is there to do with it other than fry it—or pickle it?

Readers, how do you okra? Please tell—in comments, below. We’ll share the most appealing in a later post, right here. Let the Okra Wars begin!

Tag Topics: Christine Ennulat, Recipes, The Wordy Foodie

In which we incite the Okra Wars. Or, at least, we hope to.

by Christine Ennulat

8/12/09 6:36 PM

Latest Comments

re. bird egg beans

Huh. I wondered ... so I wandered off and found this:  http://oneblockwest.blogspot.com/2008/07/bird-egg-beans.html  I think that answers your question! And lucky you, to have such a wonderful thing on hand.

Posted by CE September 14, 2009 18:45:23
Bird Egg Beans

I grew my own bird egg beans, but I think I picked them too soon. They are still green inside. I've never used them before. I wonder if I could throw them in vegetable soup like they are?

Posted by Becca September 14, 2009 18:44:22
Fried Okra

A great side dish to almost any dinner! I especially love the fried okra at Comfort restaurant in Richmond. Yum!

Posted by Julie September 14, 2009 18:43:23
Bhindi-Ladyfinkers - Okra

I love the okra wars! Because we use to eat it fried in NC or in gumbo...and it lived up to its slimy sterotype..but in Nepal, it's quite a different matter. It's called Bhindi or ladyfingers.   

First of all it's picked young. Then cut/sliced into small chunks or circles...discard stem. Then 'fry' some cumin seeds (1 1/2 tsp) in hot vegetable oil. Add minced garlic (2-3 cloves), then add bhindi (about 1 llb) and fry quickly...not long (2-3 minutes) or it will get slimy. Some people add chilis for spice and sometimes tomatoes for added flavor... One of my very favorite veggies!

Posted by TP September 14, 2009 18:41:58