Crispy Okra
Crispy Okra
Someone talked about okra in the last class. Can’t remember who. Can’t remember why. But if they talk about it, maybe, we try to make it. I love okra, but many do not care for the slimy situation that goes on with them. Alright, you can throw it in a stew, I’ll eat it, I am growing some star of David okra, I hear you can eat raw, I will check it out, but until then, I like my okra really only one way: High heat saute. Keeping the okra super dry, so no washing right before cooking, helps in keeping the slime factor to a minimum.
Ingredients
- Okra, sliced lengthwise
- olive oil
- salt and pepper
- splash of balsamic
Instructions
- Heat your oil until just smoking, add the okra, cut side down and cook until nicely browned. Flip over. Cook for a few minutes on the opposite side, season with salt and pepper, splash of vinegar. If you must, go head, you can add some chopped herbs, I just like my okra super simple.