Crispy fried okra, also referred to as fried ochro / fry ochro in Trinidad & Tobago, is one of my favorite vegan dishes. The crispiness is so addicting, that I can and do enjoy it as a snack.
How to Cook Crispy (No Slime) Fried Okra?
In this crispy fried okra recipe, okra is sliced thinly, aired dried overnight in a sheet on the counter or under the blazing midday sun, and then shallow fried with sliced onion, crushed garlic, and hot pepper in oil until it achieves a surprising crispiness. The air and sun drying eliminate the sliminess that dissuades many from this nutritious vegetable.
If you do not have time. to air or sun dry, cook in small quantities. I cook 10-15 (small, young okra) at a time every day or every other day in the summer.
In the linked video, I teach you the other secrets to ensure the result is crisp and delicious. Watch the video to learn how to achieve the best results!
Variation:
Love potato/aloo, then try this fried okra with potatoes recipe. It is also very simple and tasty!
What to look for when buying okra:
When choosing okra, follow these tips to ensure you get the freshest and best-tasting pods:
- Size and Freshness: Look for okra that is bright green and firm. Smaller pods (3-4 inches) are generally more tender and less fibrous. Avoid large or overly mature okra, which can be tough and woody.
- Smooth Skin: Choose okra with smooth, blemish-free skin. Avoid pods with dark spots or wrinkles, as these may indicate age or poor quality.
- Feel: The okra should feel solid and not squishy. Fresh okra should snap easily when bent, indicating that it’s still crisp.
- No Dry Ends: Check the ends of the pods—avoid those with dried or shriveled tips, which can be a sign of age.
- Storage: Okra should be stored in the refrigerator in a paper bag or container to keep it fresh. Use it within a few days for the best texture and flavor.
By following these tips, you’ll be sure to select okra that is fresh, tender, and perfect for this recipe!
Health Benefits of Okra
Serving Suggestions for Fried Okra
When accompanied by one of Trinidad’s famous rotis, including sada roti , dosti roti or paratha roti, it is the perfect savory and comforting combination. Fried okra can also be enjoyed with freshly steamed jasmine rice and creamy dhal. It’s the perfect vegan or vegetarian meal- tasty and satisfying.
Give this crispy fried okra recipe a try! I promise you won’t be disappointed.
Loved this crispy fried okra? Be sure to give this recipe a 5-star rating and drop a comment with your results—I’d love to hear from you! Don’t forget to sign up for new post notifications so you never miss a recipe. And if you’re hungry for more, follow me on social media for daily food inspiration.
You Will Also Love These Recipes:
Top 10 Vegan Recipes in Trinidad
Trinidad Boil Channa / Cup ah Channa / Easy Doubles Channa
Crispy Fried Okra | Fried Ochro
Equipment
- Non stick pot or dutch oven
Ingredients
- 1 lb ochro stems removed and sliced (454 g)
- 1 small onion sliced (2 oz)
- 4 cloves garlic finely diced
- 6 tbs extra virgin olive oil
- Hot pepper sliced to taste
- 1 tsp salt or to taste
Instructions
- Rinse and drain okra until dry. Cut off the stems and slice into thin rounds.
- Place in a single layer on a sheet pan or tray and air dry overnight or a couple of hours on the kitchen counter. Alternatively, you may place the sheet pan outside in direct sun on a hot day.
- Heat oil, preferably in a non-stick frying pan, over medium heat. Add okra and stir to coat with oil. Cook for 5 minutes untouched, or until the bottom is crisp and brown. Add onion, garlic, hot pepper and flip okra with a spatula. Cook for 5 minutes or until the bottom layer is also brown and crisp. Continue the process until the okra reaches your desired crispness and color.
Delicious – love your method
Thank you for stopping by and for the rating! I appreciate your support!