Don'tcha just love fried okra

[ContainerTed]

We've been getting quite a bit of okra from our 20 foot long row. I had never even heard of Red Okra until I was given some seed back in the spring. Anyhow, here's what I harvested this morning (in the rain). I didn't want it to get tough, so I slapped on my garden hat and got 'er done.

Ted

[pinakbet]

you can try it tempura style. yummy.

[duajones]

I am having some fried okra tonight! My plants got off to a slow start production wise but are coming on strong right now. Fried, boiled, sauteed, baked or grilled. I love me some okra. White velvet this year which is very similar to LGV in my opinion.

Is that Clemson Spineless in the sink?

[Timbotide]

Looks like I need to plant me some of that Red Okra next year.
My Clemson has been slow producing as of late.
Are the 6" and longer pods of Red Okra tender enough to fry?

[ContainerTed]

6" is about where the tender/tough line is. There are some exceptions, naturally. I think the RED is slightly more prone to being tough than the green in my pix's.

We always cut across the pod and slow fry the little chunks after a breading of flour and corn meal. I say this because I've found 4 folks here that cut their okra length-wise.

BTW, you can also cut up and fry artichoke hearts the same way. YUM!!!

Ted

[ssi912]

i second the louisiana green velvet. best tasting out of 4 other varieties. it is zeebest for me. has a sweet taste. i love it fried too, thats if it ever makes it out of the garden.

[BlackestKrim]

My Red Velvet okra is tender at longer lengths than my Clemson. I also love my Hill Country.

I've been cooking more Bindi Masala than fried okra... it's great.

[Dewayne mater]

I'd love to hear your recipe for Bindi Masala!

[Timbotide]

Originally Posted by Dewayne mater

I'd love to hear your recipe for Bindi Masala!

Me too!Please give us your recipe.