Give Okra a Try! 5 Spins on a Farmers' Market Classic

Okra is a signature Southern ingredient whether fried, pickled, or grilled. Savor this veggie with some of our favorite okra recipes.

Classic Fried Okra
Photo: Beth Dreiling Hontzas























Ingredients
1 lb. fresh okra
2 cups buttermilk
1 cup self-rising cornmeal
1 cup self-rising flour
1 tsp. salt
1/4 tsp. ground red pepper
Vegetable oil
1/4 cup bacon drippings

Preparation
Cut off and discard tip and stem ends from okra; cut okra into 1/2-inch-thick slices. Stir into buttermilk; cover and chill 45 minutes.

Combine cornmeal and next 3 ingredients in a bowl. Remove okra from buttermilk with a slotted spoon, and discard buttermilk. Dredge okra, in batches, in the cornmeal mixture.

Pour oil to a depth of 2 inches into a Dutch oven or cast-iron skillet; add bacon drippings, and heat to 375°. Fry okra, in batches, 4 minutes or until golden; drain on paper towels.

Related: Conquer Your Fear of Frying

Okra-and-Corn Maque Choux
Photo: Jennifer Davick























Ingredients
1/4 lb. spicy smoked sausage, diced
1/2 cup chopped sweet onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
3 cups fresh corn kernels
1 cup sliced fresh okra
1 cup peeled, seeded, and diced tomato (1/2 lb.)
Salt and freshly ground pepper to taste

Preparation
Sauté sausage in a large skillet over medium-high heat 3 minutes or until browned. Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender. Add corn, okra, and tomato; cook, stirring often, 10 minutes. Season with salt and pepper to taste.

Related: 10 So-Easy Pasta Salad Recipes

Okra Rellenos























Ingredients
4 oz. Monterey Jack cheese with peppers
1 lb. fresh okra (4-inch-long pods)
1 cup self-rising flour
1/3 cup self-rising cornmeal
1 large egg
1/2 cup buttermilk
1/2 cup dark beer
Corn oil
1/2 tsp. salt

Preparation
Cut Monterey Jack cheese into 3- x 1/4- x 1/4-inch sticks.

Cut a lengthwise slit in each okra pod, cutting to but not through ends; push seeds aside. Stuff pods with cheese sticks, and set aside.

Combine flour and cornmeal in a large bowl; make a well in center of mixture.

Stir together egg, buttermilk, and beer; add to dry ingredients, stirring until smooth.

Pour oil to depth of 3 inches into a Dutch oven; heat to 375°. Dip stuffed okra in batter, coating well; fry, a few at a time, in hot oil until golden. Drain on paper towels. Sprinkle with salt; serve immediately with salsa.

Related: 6 Ways with Green Tomatoes

Pickled Okra and Shrimp Salad
Photo: Beth Dreiling Hontzas























Ingredients
1 (3-oz.) package boil-in-bag shrimp-and-crab boil
1 1/2 pounds peeled and deveined, medium-size raw shrimp (3 1/40 count)
1/2 cup sliced sweet-hot pickled okra
1 (4-oz.) jar diced pimiento, drained
1/3 cup mayonnaise
3 Tbsp. minced red onion
1/2 tsp. lime zest
3 Tbsp. fresh lime juice
1/4 tsp. pepper
1/8 tsp. salt
3 large avocados, sliced

Preparation
Bring 8 cups water to a boil in a 3-qt. saucepan; add crab boil, and cook 5 minutes. Add shrimp; cover, and remove from heat, and let stand 10 minute or just until shrimp turn pink. Drain and cool 10 minutes.

Meanwhile, combine picked okra, diced pimiento, and next 6 ingredients. Add shrimp, and serve immediately with avocado slices, or cover and chill until ready to serve.

Related: 44 Southern-Style Shrimp Recipes

Okra Creole























Ingredients
3 bacon slices
1 (16-oz.) package frozen sliced okra
1 (14.5-oz.) can chopped tomatoes
1 cup frozen onion seasoning blend
1 cup frozen corn kernels
1/2 cup water
1 tsp. Creole seasoning
1/4 tsp. pepper
Hot cooked rice (optional)

Preparation
Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings. Crumble bacon, and set aside.

Cook okra and next 6 ingredients in hot drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes. Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender. Top with crumbled bacon. Serve over rice, if desired.

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