Crisp Blistered Okra Recipe is a simple and fast okra dish that is crunchy, flavorful, and not at all slimy. Some like it better than fried.
There is nothing like fresh okra in the summertime. I love okra any way you can cook it, but blistered okra could become my favorite way to eat it.
This okra is super easy to make and takes very little prep work. What keeps the okra crisp and does not release its juices which can be gummy, is to not add any water (liquid) when cooking the okra.
Another tip is to heat the avocado oil, firing hot but not burning, and then add the okra. This renders the crisp outside to the okra and a tender inside. This is also how I cook mushrooms, which makes a great compliment to the okra.
Once the okra is cooked, stop stirring it. Continuing to stir the okra will change the texture of the okra, which is why it is best to cook the okra just before serving.
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WHAT YOU NEED TO MAKE CRISP BLISTERED OKRA RECIPE
Sharp paring knife
Large heavy bottom skillet
Avocado oil
Butter
Red pepper flakes
Mushrooms (optional)
Salt and pepper
Montreal Steak Seasoning
Large heavy bottom skillet
Avocado oil
Butter
Red pepper flakes
Mushrooms (optional)
Salt and pepper
Montreal Steak Seasoning
HOW TO MAKE CRISP BLISTERED OKRA RECIPE
Heat a large, heavy bottom skillet over medium high heat and add the avocado oil.
Add the okra and mushrooms when the oil heats up to very hot but not burning. Stir in the butter just before adding the vegetables.
Stir the vegetables once to distribute in the oil, being careful not to break up the okra too much. Turn the heat down if necessary, so the vegetables do not burn.
Sprinkle with red pepper flakes. Wait until the okra has cooked to add the rest of the seasonings.
Turn the okra and mushrooms over occasionally, cooking for approximately 10 minutes until blistered and tender.
Season liberally with salt and pepper or Montreal Steak Seasoning.
Serve as soon as the okra is done.
Add the okra and mushrooms when the oil heats up to very hot but not burning. Stir in the butter just before adding the vegetables.
Stir the vegetables once to distribute in the oil, being careful not to break up the okra too much. Turn the heat down if necessary, so the vegetables do not burn.
Sprinkle with red pepper flakes. Wait until the okra has cooked to add the rest of the seasonings.
Turn the okra and mushrooms over occasionally, cooking for approximately 10 minutes until blistered and tender.
Season liberally with salt and pepper or Montreal Steak Seasoning.
Serve as soon as the okra is done.
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