Okra Two Ways: Fried Okra vs. Roasted Okra

By Trace Barnett

I love everything about fried okra. I love the breading, I love the crunch. I love how the okra inside has that punch of okra flavor. But I think, in terms of the two okras, roasted okra is such an easy dish. It takes minimal time. It’s a one-pan cleanup and doesn’t pop everywhere. If you’re kind of crunched on time or you have a ton of okra on your hands, roasted okra is the easy, quick choice.

The Best Way to Fry Okra

My grandparents both made their fried okra different. One grandmother would fry okra with green tomatoes, throw a little squash in there, not very breaded. My grandmommie is who made the best fried okra, and that’s how I make mine, simple in a skillet with vegetable shortening.

And of course, the breading’s super simple, too. Flour, cornmeal and simple seasonings. Because okra has that really good garden flavor that you want to shine. Okra can add that unexpected summer crunch. So, if I have leftover fried okra, I love topping a salad with it, anything that you want to have that extra.

Should You Cook Okra in Cast Iron?

Traditionally, grandmommie always cooked her fried okra in a cast iron skillet, and I’ve always followed that method because I think, to get that good even crunch on the okra, it really is ideal to fry in cast iron.

How To Avoid Slimey Okra?

Say you’re making okra and tomatoes, put a little bit of apple cider vinegar, not a ton, just a splash. Anywhere from a teaspoon to a tablespoon, depending on how much okra you’re cooking.

Why Would You Roast Okra?

I really love roasted okra because, if you’re doing a more elevated dish, if you don’t want to be over a hot stove in the middle of summer, or if you’re just wanting a lot of flavor, roasted okra still retains all that wonderful okra flavor. It’s just not fried.

Roasted Okra: Do You Cut in the Rounds or Slice Down the Center?

When I was doing my cookbook, I really played around with okra. Roasted okra has been around, but I played with a combination of flavors and how to cut the okra, too. I’ve done it both ways, where you cut it into the rounds, just like you would to fry it, or slicing down the middle.

When you slice it down the middle, from tip to end, you get that okra, meaty middle with the crunchy ends, which is ideal. And when you roast it in the rounds, it tends to burn just a little bit, and then you have seeds that float around everywhere, too.

Okra Seasonings: Curry Powder vs. Garlic vs. Parmesan?

I love the curry powder mixed in with the roasted okra because it just adds such a bright, aromatic flavor. It also makes your house smell so good when you come in. You just smell this curry okra cooking, and it transforms the flavor of a vegetable that you’re so used to. We’re used to fried okra, the flavor of that, and it just takes it to that next level.

Of course, you can change and completely omit the curry powder. I mean, a simple alternative would be to take a little garlic powder, throw that on there when you pull your okra out of the oven. Optionally, you can always shave a little Parmesan cheese on top, which really complements roasted okra.

Traditional Southern Fried Okra

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4-6

INGREDIENTS

INSTRUCTIONS

Roasted Okra with Lemon & Curry

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

INGREDIENTS

INSTRUCTIONS