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Grilled Okra

I’ve been remiss in posting the occasional recipe. So, here’s one. You can eat these like fries. In a bowl, toss in a pound or so of okra. Drizzle with olive oil and add salt and pepper:

Toss until it’s fairly evenly coated.

Skewer. I use two skewers so they’re easier to flip but for some reason, I found older photos:

Lightly char them:

You can eat them like fries. The flesh will be crunchy and the seeds will have a satisfying pop. Oh, and since these are like fries, you’ll need a “ketchup” or dipping sauce. I whisk together some of the juice from my aunt Rhonda’s canned sweet hot peppers with sour cream and some Italian seasoning. You likely don’t have any of that but a close substitute is the juice from Korean pickles or the juice from spicy bread and butter pickles:

So good:

9 Responses to “Grilled Okra”

  1. JTC Says:

    Okra…it’s a Southern thang!

    Haven’t seen that before, looks good…and maybe a new enjoyable morsel for this dreadful Keto thing wifey has us on. Never thought I would get sick of meat (even bacon!) and cheese but I am.

  2. Jerry Gibbs Says:

    My maternal grandmother used to fry okra and green tomatoes, together, and I would pray that no body else would want any. I still think she’s the reason Mom had to get my pants from the HUSKY isle at K-Mart.

  3. ExpatNJ Says:

    Okra is very healthful (what vegetable isn’t, except a Politician?). Possible gastrointestinal upset for some people. Indulge without guilt, baked, fried, etc.

  4. Ron W Says:

    Hey, that sounds good. And I like that it’s “very healthful”. I decided a long time ago that being healthy and strong is fun while being sick and weak isn’t. . And I like food that tastes good too. I want both–health and enjoyment.

  5. B Dubya Says:

    Like most vegetables of the larval sort, I prefer mine after it has been processed into beef or venison.

  6. mikee Says:

    Eat ’em as a side, with fresh, hot, fried chicken livers, for a combination made in a very, very strange part of heaven.

  7. Guy J. Sagi Says:

    Great side dish to serve with the your gun posts…by the way. Going to give this a try, thank you, although the fried chicken livers reference brings back some tasty memories.

  8. JTC Says:

    @mikee, speaking my wifey’s language…livers, hearts, gizzards, fish tails…did I mention she’s a Georgia girl?

  9. Phssthpok Says:

    Long, skinny, ridged, hairy, bulge on one end, filled with slime and ‘white seed’….

    You’ll forgive me if I pass on that!