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

FAQs

Do you have to thaw okra before air frying? ›

Yes, you can cook frozen okra in the air fryer—and it will be delicious. But you shouldn't try to coat it in breading.

Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the breaded okra slices in the basket of the air fryer and spray with cooking spray. Cook 4 minutes.

The moistened okra adheres to the breading during frying. Breading does not stick to dry okra. And in my opinion, buttermilk makes a breading which is too thick which also causes the breading to fall off.

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.

Whether picking it yourself or shopping for it at the store or farmer's market, you want the tender, young okra. Bigger is not better. The larger okra pods have tough husks and are too chewy.

Place okra in a saucepan; add enough water to cover the okra and salt to taste; bring the water to boil. Cover the pan and cook eight to 10 minutes or until the okra is tender. Drain well and, if desired, toss with a little butter. Season to taste with salt and pepper.

Okra is a nutritious food with many health benefits. 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.

There's a scientific explanation for okra's sliminess: "Okra pods are ​​mucilaginous," says food safety consultant Millie Ngaru, who consults with Fast Food Menu Prices. Mucilaginous foods contain a type of soluble fiber that dissolves in water and produces "a gooey and slimy texture."

Root-knot nematodes can be a serious problem with okra. If a plant is stunted, yellow, or not producing at full capacity, then pull the plant out of the ground and check for galls on the roots. These galls are caused by nematodes, which are microscopic worms.

As the okra season goes on, the okra pods get bigger. And, much like zucchini and other fruits and vegetables that get big, okra can get a bit woody, and its tempting, delicate flavor can take on a bitter edge as the pods grow to giant-like proportions.

Why do you cook okra in vinegar? ›

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.

What is okra slime? Okra slime is made up of a type of sugar—a soluble fiber, if we're getting specific. What we call slime is actually called mucilage (sorry) in the plant world, similar to the jelly of aloe or nopal. You're more likely to see it after okra pods have been cut and exposed to moisture.

If you cook okra with tomatoes, Kara explains, the acidity in the tomatoes will help neutralize some of the sliminess. 5. Fry in high heat. Even though she had patted the okra dry, Kara wanted to be sure to take most of the slime out, so she fried them in high heat.

Do you thaw frozen okra before frying? We prefer fresh okra for its texture and flavor, but if you're in a pinch, you can use frozen okra instead. Frozen okra needs to be thawed completely before cooking, but just be warned, the thawed okra will be wet (which can make it mushy).

According to the USDA, it's perfectly safe to cook meat straight from frozen, but it's important to note that it will take a tad bit longer than if you were cooking thawed or fresh meat. On average, it should take around one and a half times as long, so plan accordingly.

Air Fry Your Frozen Veggies

The general rule, according to Cook Smarts, is that any fresh vegetable you can cook in the air fryer, you can also cook from frozen. But you need to add a few minutes to the cooking time to account for the time they'll take to thaw.

⏱️ Fresh okra shines when grilled or roasted, keeping that delightful crunch intact. On the other hand, frozen okra is perfect for simmered or slow-cooked dishes, allowing it to soften and infuse flavors.