Air Fried Okra Recipe (All the Taste With None of the Guilt!) (2024)

FAQs

What makes okra taste better? ›

Acidic ingredients like citrus juice, vinegar and even tomato are known to help too. Okra is often used in gumbo recipes, where they are cooked for a long time – this breaks down the parts of the okra that may become slimy, and makes the okra very tender, juicy and full of the flavour of the stew.

Acidic ingredients like tomatoes and vinegar do a good job of making okra less viscous and slippery. Using 125 milliliters of vinegar for every 500 grams of okra, simply add the okra to a bowl of vinegar and let it soak for 30 minutes. This gives it enough time to break okra's slime down to a less viscous consistency.

Simply toss the entire okra into the air fryer, spritz with some oil, sprinkle with salt, air fry for about 20 minutes and you've got crispy, delicious okra ready to go.

A vegetable that keeps giving, Okra, also called bhindi and lady's finger is one of the best plants to grow in your gardens. It's a warm-season vegetable that's rich well in vitamin A and can be eaten in multiple ways. Okra is also known as bhindi in Hindi and Ladies finger in English.

Cow Horn Okra is one of the best flavored okras around that is great for pickling or gumbo! This variety produces larger pods than most okra and should be harvested young and tender. The best time to harvest Cow Horn is at 6," but it can remain spineless, crunchy and tender up to 10" long.

Slice the okra and lightly fry it in a little oil. That cuts down on the slime. The more cooked it is, the less slime is released.

Roast okra is a healthy snack alternative to the fried version, although it does have quite a few uses in the kitchen! Turn it into a variety of other dishes like stuffed peppers, gumbo or even Spanish rice to add a nice roasted flavor. Most commonly though, they're great as a starter, side or delicious snack!

The thing some people dislike about okra—the slime—is part of what makes it good for you, too. The gel-like substance is rich in soluble fiber, known for its potential to lower blood cholesterol and be fermented in the gut. This promotes the growth of healthy bacteria that helps break down food and synthesize vitamins.

It's rich in magnesium, folate, fiber, antioxidants, and vitamin C, K1, and A. Okra may benefit pregnant women, heart health, and blood sugar control. It may even have anticancer properties. Cooking okra can be simple.

Viscosity peaks at neutral to alkaline pH, Preston said, which is why exposing okra to acidic ingredients, such as vinegar or tomatoes, tones it down. Some African cooks, she said, go in the other direction, adding baking soda (which raises pH to a more alkaline level) to okra soup to augment its thickening effect.

How do you get the slime out of okra without vinegar? ›

Chef, recipe developer, and okra enthusiast Sylvia Fountaine of Feasting at Home tells us that another smart way to cut back on okra's gooeyness is to "cook it over high heat for a short amount of time." She says that "the more okra cooks, the slimier it gets, because the sugars that create the slime are released."

Lightly coat air fry basket with cooking spray. Add okra to basket in a single layer; coat generously with cooking spray. Cook until golden brown and crispy, 12 to 14 minutes, tossing okra and coating with additional cooking spray halfway through cook time.

Be careful to not overcook the okra, as this will make it slimy and mushy. For more tips, including how to season the okra after it's been boiled, read on!

Add Acid. Lemon juice, chopped tomatoes, vinegar, or a splash of wine will not only add depth to your recipe, but it will also lower your slime quotient. A vinegar bath also does wonders to reduce the slimy consistency. Before cooking, soak the pods in vinegar for 30 minutes to help break up and dissolve the slime.

Okra can also be baked, fried, steamed, pickled, grilled and even boiled. This recipe for Spicy Grilled Okra is not slimy and is a tasty way to eat okra without heating up the house.

According to my research, grilled okra comes up as the number one okra converter. Take medium-sized whole pods, brush with a little olive oil, and sprinkle with salt, pepper, or some Cajun seasoning. Grill on high heat until the pods begin to brown on each side and serve hot with a generous squeeze of fresh lime.

Okra is low in calories but packed full of nutrients. The vitamin C in okra helps support healthy immune function. Okra is also rich in vitamin K, which helps your body clot blood. Antioxidants are natural compounds that help your body fight off molecules called free radicals that can damage cells.

One popular way to reduce okra's sliminess is to "soak it in vinegar for 30 minutes [before cooking with it], which helps to break up and dissolve the slime," says food scientist, food industry consultant, and author Bryan Le.