Made some grilled okra fries with an aioli dipping sauce. They turned out pretty good, I think I like these better than potato fries. The main problem with cooking okra can be the slime.
Here are a few tips to keep the slime under control with okra.
So what’s up with this slime thing? Turns out okra has mucilage, a syrupy substance that is also in aloe vera. It is nature's way of helping dry-climate plants retain moisture, and when you cut up okra, that syrupy substance is released.
So what can you do to minimize the slime? Water and cut okra makes slime. So, whatever you do, don’t boil it unless you are using it as a thickener in something like a gumbo.
When prepping okra, make sure the exterior is totally dry before cutting. The more crosscuts you make, the more mucilage is released, so try making fewer cuts or cut lengthwise to reduce the slime potential.
Salt your okra just before or after cooking; salt tends to draw out moisture, or in this case, slime.
Try using a breading, like corn meal. It will help absorb the slime.
Use a dry method of cooking, like roasting or frying.
And last but not least, if you do cook okra in water, acids like lemon juice and vinegar can help break down the slime.
Here are a few pics of the fries. Like I said, they turned out great!
There are more pictures and recipe here.
http://www.dfw.com/2013/03/07/764695/weekend-chef-grilled-okra-fries.html
