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Okra recipes - 203 recipes

Okra is an edible flowering plant that is extremely nutrient dense. Okra is high in fiber, folate and vitamin C. This green power plant is also an antioxidant and a good source of potassium and calcium. Okra is popular all around the world. It is fried in cornmeal batters and used to thicken gumbos in the Deep South. Okra is showcased in a lot of Indian dishes pickled, stir fried and in bhindi. The Caribbean uses okra along with seafood and cornmeal while in the Philippines it can be found steamed or boiled in salads.

 

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Top Recipe

By LRay

Rate this recipe 4.3/5 (3 Votes)
Grilled Spiced Okra 1 Picture
Details

Servings 1

  • 1 cup whole-milk Greek yogurt
  • 1 large garlic clove, peeled
  • Zest of one lemon
  • 1/2 teaspoon kosher salt
  • 6 wooden skewers, soaked in water
  • 1 pound fresh okra pods
  • 1 –2 tablespoons peanut oil
  • Kosher salt
  • 1 lemon for juicing
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried chile flakes
  • 1 cup roasted, coarsely chopped peanuts
  • 3 –4 tablespoons chopped mint leaves

See this recipe

The Local Palate, August 2015, page 94

Top rated Okra recipes

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1. Use a meat mallet to smash okra, starting at tip of pod and working toward stem end

  • 1 pound fresh okra
  • 1 1/2 cups buttermilk
  • 2 cups fine yellow cornmeal
  • Kosher salt and freshly ground black pepper
  • Canola oil
4.3/5 (6 Votes)

By

Virginia Willis, Adapted from Okra, published by The University of North Carolina Press

  • 1/2 pound fresh okra, halved lengthwise
  • 3 tablespoons olive oil, divided
  • 1 pt. grape tomatoes
  • 1 pound peeled, large raw shrimp, deveined
  • 1/2 teaspoon dried crushed red pepper
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
4.7/5 (6 Votes)

By

Fried okra is sometimes called Southern popcorn because when you start eating it, you just can’t stop

  • BREADING:
  • oil for frying
  • 3 egg yolks
  • 3/4 cup buttermilk or whole milk
  • 2 tablespoons hot sauce
  • 2 tablespoons Kosher salt
  • 1 teaspoon cayenne pepper
  • 1 pound fresh okra, both ends trimmed and cut into 1/2-inch pieces
  • 1/2 cup white cornmeal
  • 1/2 cup corn flour
  • 2 tablespoons Kosher salt
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • Oil for frying
  • Green Onion Aioli:
  • 4 tablespoons green onions, sliced
  • 1 tablespoon garlic, minced
  • 1 egg
  • 2 teaspoons lemon juice
  • 1/2 teaspoon Kosher salt
  • Pinch cayenne pepper
  • 1/2 cup vegetable oil
4.6/5 (28 Votes)

By

Heat 1/4 cup oil in a large skillet over medium-high heat

  • 1/2 cup vegetable oil
  • 2 large shallots, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 serrano chile, thinly sliced
  • 2 tablespoons finely chopped peeled ginger
  • 1 pound fresh okra, halved lengthwise, quartered if large
  • Kosher salt, freshly ground pepper
  • 2 tablespoons fresh lime juice
  • Lime wedges (for serving)
4/5 (6 Votes)

By

Tasty snack, pop into your mouth like popcorn

  • 16 oz bag sliced, frozen okra
  • 1 teaspoon extra virgin olive oil
  • 1/2-1 teaspoon turmeric or curry powder
  • pinch sea salt
3.9/5 (105 Votes)

By

A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden

  • 4 recipe makes 4 servings
  • 10 10 1/4 pods okra, sliced in 1/4 inch pieces
  • 1 1 1 egg, beaten
  • 1 1 1 cup cornmeal
  • 1/4 1/4 1/4 teaspoon salt
  • 1/4 1/4 1/4 teaspoon ground black pepper
  • 1/2 1/2 1/2 cup vegetable oil
4.6/5 (39 Votes)

By

Sautéeing okra over high heat with spices brings out its essential grassy flavor

  • 1 pound okra
  • 1 Tablespoon vegetable or grapeseed oil
  • 1/2 teaspoon cumin seeds
  • 1 small onion, minced
  • 4 cloves garlic, minced
  • 1 to 3 hot chiles, halved, seeded, and thinly sliced
  • Sea salt
  • Lemon juice
5/5 (6 Votes)

By

Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings

  • 3 bacon slices
  • 1 (16-ounce) package frozen sliced okra
  • 1 (14.5-ounce) can chopped tomatoes
  • 1 cup frozen onion seasoning blend
  • 1 cup frozen corn kernels
  • 1/2 cup water
  • 1 teaspoon Creole seasoning
  • 1/4 teaspoon pepper
  • Hot cooked rice (optional)
5/5 (3 Votes)

By

* 1. Heat oil in heavy skillet, just enough to cover the bottom of the skillet good

  • 1/2 cup all purpose flour
  • 2 cups fresh or frozen okra cut in circles
  • 1/2 cup finely chopped onion
  • 1 large egg
  • 1/4 cup buttermilk
  • salt and pepper to taste
  • oil for frying
5/5 (3 Votes)

By

I usually just toss whole okra with a little olive oil and salt, but came across this recipe that is amazingly tast...

  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1/2 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt or herb salt
  • 1/4 teaspoon cayenne
  • 1 1/2 lbs. okra, rinsed and patted dry
  • Lime, cut into wedges
5/5 (2 Votes)

By

Bamia stew with lamb or beef cubes and okra in a tomato sauce base

  • 1 lb stew meat (Lamb or Beef)
  • 1 pound frozen okra
  • 16 oz canned crushed tomatoes
  • 4 oz. canned tomato puree
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 1/2 teaspoon cumin
  • 1 teaspoon coriander
  • 1/8 teaspoon allspice
  • 8 cups water
  • salt and pepper to taste
  • 2 tablespoons olive oil
5/5 (1 Votes)

By

Fry bacon in a Dutch oven or heavy saucepan until just crisp

  • 8 slices bacon, diced
  • 4 medium onions, chopped
  • 2 green peppers, chopped
  • 1 cup thinly sliced okra
  • 2 cloves garlic, chopped
  • 16 ounces chopped Andouille Sausage
  • 2 cans (14.5 ounces) diced tomatoes
  • 1 teaspoon dried leaf thyme
  • 1/4 teaspoon cayenne pepper, or to taste
  • 2 cups uncooked long grain rice
  • 4 cups water
5/5 (1 Votes)

By

From Lisa's Carolina Kitchen: Okra has always been one of my favorite summer garden vegetables and this is a health...

  • Okra, cut in pieces (discard the ends)
  • Extra Virgin Olive Oil
  • Sea salt
  • Pepper
4.8/5 (5 Votes)

By

see above

  • Corn Stock
  • 12 12 12 ears fresh corn on the cob, silks and husks removed
  • 1 1 1 small Spanish onion, coarsely chopped
  • 1 1 1 small carrot, coarsely chopped
  • 1 1 1 . Using a sharp knife, remove the kernels of corn from each cob, place the kernels in a bowl and reserve for the soup. Cut each cob in half crosswise
  • Corn Soup
  • 12 kernels from 12 ears of corn (from above)
  • 3 3 3 tablespoon olive oil
  • 1 1 1 tablespoon unsalted butter
  • 6 6 6 cloves roasted garlic
  • 3/4 3/4 3/4 cup dry white wine
  • Corn stock (recipe above)
  • 1 1 1 tablespoon granulated sugar, plus more if needed
  • Kosher salt and freshly ground black pepper
  • 3 3 3 tablespoons crème fraiche
  • 1 1 to 350 2 to 20 to 350 degrees F. Place the corn kernels in a roasting pan or on a sheet pan, add 2 tablespoons of olive oil and toss to coat. Roast the corn in the oven until lightly golden brown, stirring a few times, about 20 minutes.
  • Crispy Okra
  • Peanut oil
  • 1/2 1/2 1/2 cup rice flour
  • 2 2 2 tablespoons finely ground yellow cornmeal
  • 1/2 1/2 1/2 cup cold water
  • Salt and freshly ground black pepper
  • 1/2 1/2 1/2-inch pound okra, stem ends removed and cut crosswise into 1/2-inch thick slices
  • 1 1 2-inches to Heat 2-inches of peanut oil in a medium high-sided sauté pan or cast iron pan until the oil begins to ripple.
  • 3 3 to . Fry the okra in batches until golden brown on all sides, turning once. Remove okra with a slotted spoon to a plate lined with paper towels and immediately season with salt
4.8/5 (5 Votes)

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