How to Keep Okra From Being Slimy

Okra is an essential ingredient in American Southern cooking.

You might have heard about okra recipes that sound tasty such as fried okra or okra fritters but have been turned off by the slime factor of this unusual vegetable. If you set the slime aside, however, okra is a beneficial vegetable that contains high amounts of vitamin C, calcium and fiber. Not to mention, it's low in calories. Okra does get slimy when cooked, but you can reduce the amount of slime by soaking it in a vinegar and water solution or pan-frying sliced okra before using it in a recipe.

Things You'll Need

• Large bowl
• 1 quart water
• 1 cup cider vinegar
• Paper towels
• Large skillet
• 1/4 cup vegetable oil
• Spatula

Instructions

Soaking

1. Place okra pods in a bowl.

2. Add 1 quart of water and 1 cup of cider vinegar. Let the okra soak in the water for 1 hour.

3. Drain the water from the bowl, and pat the okra pods dry with a paper towel. Slice or prepare the okra, according to a recipe.

Pan-Frying

1. Slice the okra pods into evenly sized slices.

2. Heat 1/4 cup of vegetable oil in a large skillet.

3. Add the sliced okra, and stir constantly for about 20 minutes as the slime evaporates. The okra sufficiently is de-slimed when the okra slices no longer stick to the spatula.

4. Season and enjoy the sauteed okra as they are, or use the de-slimed okra in a recipe.

Tips & Warnings

• Keep in mind that if you want to make gumbo, you will need the slime in the okra to help thicken it up.

References

• Lunchbox Bunch; Okra Nutrition Facts: Surprise, it's a Super Veggie!; Kathy; April 2009
• National Public Radio; There's More to Okra Than Frying; Monica Bhide; February 2011
• Alabama Sierran; August on the Farm; Peggie Griffin; August 2010

Resources

• Seasonal Chef: A Global Roundup of Okra Recipes