After writing the last post about okra, I planned to quickly post the follow-up recipe posts, but when I went in search of okra for some last-minute testing and photos, I couldn’t find any! The bin at the local supermarket here was full of the sorriest most pathetic pile of okra I have ever seen (due less to being picked over by discerning shoppers than to the general attitude of apathy and torpor under which that particular produce department seems to generally operate) and the farmers market was a wash over the weekend. I guess the stand that carries the beautiful okra I posted last week is only there on weekdays. Oh the trials of trying to cook Southern food in NYC! As a New Orleans transplant I was chatting with said, “You can get anything in the WORLD here, just not anything in the COUNTRY.”
This has to be the simplest way to cook okra. Whole, with a lightly crisped spicy exterior, roasted okra is easy to throw together as part of a meal or as I like it as a tasty salty snack. It’s a perfect little finger food to have with beer, salty and spicy without the oily heaviness of a bowl of chips.
I have tried a few different methods of making roasted okra: slicing it into quarters and tossing it with slivered chiles and onions, tossing whole pods with spices, corn flour and corn starch, tossing whole pods with oil, corn starch and spices, low heat, high heat, you name it. Trial and error brought me to conclude that the simplest, most predictably successful method was to toss whole trimmed pods with oil, then lightly coat them with a cornstarch and spice mixture and then roast them at high heat on a large baking sheet.
Before I detail the recipe I use here, I’ll explain a couple of the problems I’ve had with other methods. First, quartering the okra and roasting them with chiles and onions is tasty, but it’s not as crisp as the whole roasted pods and at high heat (to try to crisp them up) the chiles and onions tend to burn before the okra is done. Second, adding corn flour (which I use when I fry okra) adds a little extra crispness to the exterior, but the spice coating tends to be clumpy and not adhere as well. Third, my trigger-happy smoke detector taught me to always coat the okra with oil BEFORE putting it on the baking sheet! I tried drizzling the okra with oil while it was on the pan once and the oil that was on the pan started burning and smoking, the smoke detector was shrieking and I was standing in the hall frantically waving a plastic cutting board at the ceiling to get it to shut up! Finally, low heat doesn’t brown the exterior quickly enough, so by the time the exterior has crisped up, the entire pod has collapsed into mush.
One of my favorite spice blends for roasting okra is a vaguely Indian mixture with cumin, ginger, and chile, but I say try whatever seasoning suits your fancy, as long as the spices are finely powdered so that they will stick to the okra – in other words, no big flakes of oregano leaves or rosemary. They will just fall off and burn. I have also used coconut oil instead of regular vegetable oil which compliments the curry-esque spice mix.
Whole Roasted Okra
Preheat oven to 425
1 pound of okra pods
1-2 tablespoons of oil (coconut if you have it)
2 tablespoons cornstarch
½ teaspoon cumin
¼ teaspoon ground ginger
¼ to ½ teaspoon cayenne (more or less to your personal heat tolerance)
½ teaspoon powdered garlic
1 teaspoon sea salt or Kosher salt (reduce by half for table salt)
Trim the stems of the okra down to within ¼ to 1/8 inch of the top of the pod. Wash and drain thoroughly in a colander, shaking off as much moisture as you can.
In a small bowl, thoroughly mix the spices and cornstarch so that the coating on the okra will be even.
In a large bowl, toss the okra with the oil, coating each pod evenly. Sprinkle the spice mixture over the okra and the toss again, lightly coating each pod.
Scatter the okra onto a large baking sheet, giving the okra as much elbow room as you can. The browning happens where the okra is touching the pan and NOT touching its neighbor which would cause it to steam and not roast.
Place the pan in the oven and cook for 12 to 15 minutes (or until the okra is browned to your liking – I think my oven may be a bit fiercer than some others). Give the pan an occasional shake to turn the okra, giving each side time on the pan’s hot surface.
Remove from the oven and allow to cool slightly before checking for salt and devouring.
Yummy, I’ll have to try this. I love okra but got a slimy bunch a while ago (at a restaurant) that turned me off for a bit. Time to get back on the horse!
Yum Yum too. I love the NO transplant remark ‘You can buy anything in the world here just not anything in the country’.
I have an Indian recipe for okra that’s sliced thickly, fried down until it’s collapsed and browned, and then tossed in a spice blend similar to what you described to finish it. Similar flavor, I would guess. I will have to try it whole sometime.