Okra Two Ways

Okra's one of those foods that, the more I cook, the more I enjoy. Okra tastes amazing if slow cooked in gumbo or with tomatoes but my favorite way to eat is fried. Classic right? For a little healthier version with a similar flavor, nothing beats grilled okra. You can use a traditional grill but the Foreman works nicely too (thanks Jeni!).

 

Preparing okra is so simple that it almost doesn't need a recipe. For the fried version, wash the okra and slice it into rounds. Dredge the wet okra in cornmeal and shake to remove the excess. Heat peanut oil in a dutch oven and add okra. Fry okra until golden brown, about 5 minutes per side. Try not to move the okra around too much to make sure it caramelizes.

For the grilled version, brush the Foreman grill with peanut oil. Wash the okra and pat dry. Grill okra lengthwise for about 5 minutes until you get a nice sear and the okra just starts to deflate. 

Season the okra after you cook it to keep it from drying out. A little sea salt is all you need but I also like to add a kick of hot paprika. Ready to go cook yourself some okra yet?