I know people who love the flavor and texture of okra in all its incarnations. One friend even exclaims "the slimier, the better."
And I know people who would rather eat a cardboard box than one bite of okra no matter how it is prepared.
But most, at least those in my corner of the world, fall somewhere in the middle. We like okra, but only when it isn't slimy. So you can keep your stewed okra and tomatoes. And that pot of gumbo, too.
The vegetable, which made its way to America via the slave trade, is notorious for its slime. The technical term is mucilage. This combination of proteins and carbohydrates is what gives okra its famed thickening power. It's also what turns most people away from the fuzzy pod.
Over the years I've tried a variety of methods (adding acid, cooking the pods whole, not cooking them at all, to name a few) suggested for reducing okra's slime factor.
What's the one, sure-fire way way I've found to keep okra from getting slimy? Fry it. Fry it until it is so crispy, so crunchy it borders on burnt.
Many Southern cooks prefer a simple dredge of flour and/or cornmeal. Some make a batter. Some fry the sliced pods naked. But for a real treat, I suggest trying okra coated in another food brought to America by the slave trade, peanuts.
The combination is delicious. Even my okra-avoiding husband found the vegetable to be palatable when combined with peanuts.
Peanut-Crusted Fried Okra
1/2 pound fresh okra, cut into 1/4- to 1/2-inch pieces
1 egg white MINUS 1 tablespoon, lightly beaten
1/2 cup baking mix such as Bisquick
1/3 cup finely chopped dry-roasted peanuts
Salt and ground black pepper
Vegetable oil, preferably peanut, for frying
Combine okra and egg white in a large bowl.
In a separate bowl, stir together the baking mix and peanuts; season with salt and pepper. Add to sliced okra and gently, but thoroughly mix to coat okra in peanut mixture.
Pour enough oil to fill a deep, heavy skillet by 1/2 inch; heat to 375 degrees. Fry okra, in batches, 3 to 4 minutes or until golden brown; drain on paper towels. Serve immediately.
Makes 4 servings.
Recipe inspired by Southern Living
Food on 08/05/2015