An easy step-by-step guide on how to select, prepare, and cook okra without the slime using 6 different methods: roast, air fry, deep fry, sauté, grill, and boil!
Prep Time5 minutesmins
Cook Time (depending on method)15 minutesmins
Total Time20 minutesmins
Course: Appetizer, Side
Cuisine: African, Asian, Global, Indian, South American, Southern
olive oiluse as much as required for your preferred cooking method
Instructions
Rinse the pods in a colander, use a vegetable scrubbing brush if wanted, then carefully pat them dry.
Using a sharp knife, trim the stems to about ½-inch (13 mm).
Depending on which cooking method you plan to use, it's time to chop the okra - you can cut it crosswise into round slices, at a bias (diagonally), lengthwise in half, leave it whole, etc.
How to Roast Okra
Note that whole roasted okra tends to be slimier than cut pieces.Preheat the oven to 400ºF/200ºC.
Transfer the prepared okra pods (whole OR sliced into ½-¾ inch pieces) to a parchment-lined baking sheet, leaving space in between. Drizzle the pods with olive oil and, optionally, salt and black pepper.
Roast the okra for between 15-20 minutes until tender in the middle and lightly golden brown on the outside. For extra browning, broil the pieces for a few minutes in the end.
How to Cook Okra in Air Fryer
Preheat the air fryer to 400ºF/200ºC.
Drizzle the pods with olive oil (and salt and pepper if you like), then spread the okra in the air fryer basket in a single layer, with space between. Cook in batches if necessary.
Air fry the pods for 8-12 minutes for chopped pieces or 14-18 minutes for whole pods (depending on their size) until they're tender in the middle and lightly browned on the outside.
How To Air Fry Frozen Okra? Follow the same method above, air frying whole okra for 15-18 minutes, shaking the basket halfway. If air frying smaller pieces, air fry for 10-14 minutes.
How to Fry Okra
Note that you can fry small okra whole OR cut larger ones down into 1-inch pieces.
In a large, deep pan, add about 2 inches of neutral frying oil (or use a deep fryer). Heat the oil to 365ºF/185ºC (or until a wooden skewer inserted into the oil bubbles immediately, but doesn't smoke).
Carefully lower the okra into the oil using a slotted spoon and allow it to fry, stirring now and then, until it is browned and crisp and tender-crisp in the middle (4-8 minutes based on whether they're cut or whole). Small ¼-inch pieces will be ready in just 2-3 minutes.
Remove with a slotted spoon and drain over paper towels.
How To Fry Frozen Okra? It's best to thaw the okra first when frying it, as oil can spatter wildly when any ice is introduced. So, instead, thaw and dry the okra first, then continue with the above method.
Sauteed Okra
You can sauté the pods whole OR cut them into small bite-sized pieces (about 1-inch pieces) Heat a swirl of olive oil or butter in a large skillet over medium heat.You can also use frozen okra for this pan-fried okra recipe, but make sure it's fully thawed and pat dry first.
Once hot (this is important!), add the okra and sauté for 5-7 minutes (possibly up to 10 mins for whole okra pods), stirring frequently, until tender and lightly browned.
How To Grill Okra
Preheat the grill to medium-high and coat the pods with oil and seasoning.
Place them on the grill in a single layer, with space between, and grill for 4-7 minutes per side until browned/lightly charred all over.You may find it easier to create skewers of okra pods, so they're really easy to move and flip over in one go. I recommend using two skewers for one row of pods to keep them stable and not spinning.
How To Boil Okra
Place sliced okra (3/4-1 inch round slices) into a saucepan and cover with salted water.
Bring the water to a boil (about 5-7 mins) and add ¼ cup of vinegar or lemon juice (I use apple cider vinegar) to the pot without stirring it in.
Cover it with a lid and cook for 5-8 minutes, or until the okra is fork-tender.Start testing the boiling okra at 3 minutes and every minute or two after that. Be careful not to overcook it, or it becomes slimy.
Drain immediately and toss with a little butter, salt, and pepper.
Notes
How To Avoid Slime
Remove as much water as possible: After washing the pods, it's important to thoroughly dry them. Any extra liquid in the cooking process will encourage sliminess.
Soak it in vinegar: A tried and tested method that many rely on to avoid slimy okra is to soak it in a vinegar bath for 30 minutes (use ½ cup/125ml vinegar for every 18oz/500g okra). Then rinse, dry well, and cook it. The acidity helps to break up and dissolve the slime.
Another way to de-slime okra is to cook it with acidic foods, like tomatoes, lemon, etc. This is the reason pickled okra works so well.
Use high heat, quick cooking methods: Cooking okra using methods like deep-frying and sautéing/ stir-frying is great. These quick methods prevent the sugars that create the slime from releasing too much.
Storage Instructions: Once cooked, it's best to store any leftovers in an airtight container in the fridge for up to 3 days.Reheat: I like to reheat the cooked okra in a skillet over medium heat. Add a teaspoon of oil and cook for just 4-5 minutes. Alternatively, pop them in an air fryer at 350ºF/175ºC for 5-7 minutes.Freeze: You can freeze okra either raw (and blanched) or cooked - I prefer the latter. Flash freeze it on a baking tray (to avoid sticking), then transfer it to a freezer-safe Ziplock for 3-4 months.To freeze fresh okra, wash the pods and trim the stems, then blanch the pods whole in boiling water for two minutes. Transfer them immediately to an ice bath for 5-10 minutes. Then dry well, optionally chop, and flash freeze (until solid, about 4-5 hours) on a baking tray before transferring to a Ziplock bag. Squeeze out all excess air and freeze for up to 6 months for the best results.Check the blog post for more tips and information about okra.