Prep 10 mins
Cook 10 mins
I was looking for a way to cook the okra I'm growing in my garden. I didn't want to deep fry it with breading and my sis-in-law said her granny used to cook it this way. It's excellent! I don't even miss the breading! Try it and let me know if you like it.
- Turn your skillet on medium heat and get it nice and hot.
- While you're waiting for the skillet to heat up, wash and slice your okra into 1 inch long sections.
- When the skillet is hot, add cooking oil (I use canola since olive oil can become bitter at higher heat) and toss in the okra. It should sizzle! This helps seal the juices in the okra and gives it a crispy outside.
- Stir the okra around until it starts to brown, then drop in your sliced onion and season with soul food seasoning (I love Sylvia's). Continue cooking and stirring until the onion is transparent.
- Remove from heat and serve.
Simple but delicious! Very minimal slime. Just make sure that you don't put a lid on it while it's cooking because steaming it will lock the slime in. When you dry fry, the moisture evaporates and there's no slime :D
I have been cooking okra this way for quite some time. I use Tony Chachere's seasoning on mine and I never have added any onion, although, after reading your recipe, I will try it with onion next time. I love this way of cooking okra because you have none of the flour/cornmeal gunk which only adds calories. Just the true fresh okra flavor and by the time it's done, no slime. It will start out a bit slimy but just keep cooking and it goes away. Delicious! Thanks so much for posting your recipe.
Just made this to go with fried catfish patties. My wife and I liked it a lot, and will make this again.