How To Make Okra Less Slimy
I know many people refuse to eat okra due to the slimy texture. I was one of them. But I’ve learned a secret that I want to share with you all!
Cut your okra lengthwise and place them on a baking tray (or any flat surface), cut side facing up. Let the okra sit on the counter for about an hour. This dries out the okra slightly, making them a little less slimy!!
The amount of time you leave the okra sitting out will vary depending on the temperature and humidity of your home. It might take longer to dry out the okra in a humid home.
Panko Breadcrumbs vs Regular
You can use regular breadcrumbs or panko breadcrumbs in this recip, but I always opt for panko! Regular breadcrumbs are ground to a very fine texture and can be made using variety of breads, whilst panko breadcrumbs are processed into large flakes instead of crumbs and typically made from bread without crust. In my opinion, panklo gives food a crunchier texture.
Crispy Lemon Pepper Spiced Okra: Okra is an affordable source of protein, carbohydrates, minerals and vitamins, dietary fibre and health promoting fatty acids. Scientific studies provide some evidence to support the potential beneficial effects of Okra components in lowering the risk for various chronic diseases. Here is a study showing the potential positive benefits okra has with diabetes.
***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner. All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.
Crispy Lemon Pepper Spiced Okra
- 1 pound fresh whole okra rinsed
- 1 cup cashews
- ½ cup water
- 3 garlic cloves
- ¼ cup green onion roughly chopped
- salt to taste
- 2 cups Panko Breadcrumbs
- 3 tablespoons olive oil maybe more if needed
- Lemon Cream recipe used in my Baked Falafel recipe
- 1 cup cashews
- juice of 2 lemons
- ¼ cup red onion
- 1 teaspoon ground coriander
- salt to taste
- ¼ cup water filtered if possible
- Preheat oven to 375 F. Spread 1 – 2 tablespoons olive oil on a baking sheet.
- Place the cashews, water, garlic, green onion, and salt in a blender and blend until smooth. Place this mixture in a shallow bowl or on a plate.
- Place the breadcrumbs in another shallow bowl, or on a plate. Make an assembly line with the cashew mixture first, the breadcrumbs second, and the baking sheet third.
- Take an okra and place it in the cashew mixture. Make sure the okra is evenly coated with this mixture. It should be white.
- Next, evenly coat the cashew covered okra with the breadcrumbs. Place the breadcrumb crusted okra on the oiled baking sheet. Continue this until all of the okra are covered. It might take a while so enlist some helpers if possible! You might need more than one baking sheet.
- I usually dip a pastry brush (or whatever basting type of brush you have) in the remaining olive oil to coat the top of the okra. You could also use olive oil spray if you'd like. Just don't skip this step otherwise your okra might not look pretty and golden brown.
- Place the okra in the oven and cook for about 15 – 20 minutes. The okra should be tender, but not too mushy and golden brown.
- Check your okra halfway through the baking. If you notice the top of your okra is not getting brown then use tongs to flip them over on the baking sheet and finish cooking.
- Place all of the Lemon Cream ingredients in a blender and blend until smooth. Set aside in the refrigerator.
- Remove them from the oven and let cool. Dip them in the Lemon Cream and enjoy. You could also eat them over rice or couscous, topped with the lemon cream.