Last summer I used this video to bread and freeze a bunch of okra for frying and they came out absolutely delicious, just what I was looking for! I love them anytime I'm making barbecue. I love the texture that half flour, half cornmeal gives them. This year, I briefly panicked when my okra started coming in and I couldn't find this video. I did end up finding it, and now have it saved to a playlist so it's always there when I need it. Love your easy-to-follow, simple instructions and would love to see if you all have other similar ones for other garden ingredients!
Thanks! We thought it would be pretty nice to be able to have some fried okra during the winter months. A little taste of summer, lol! Thanks again!! -Lea
I doubt that I will ever prepare and freeze okra, but it was fun and informational to watch you and Al do it! I have to give you some props for those moves to keep the okra on the counter and off the floor!!!
Lol! Okra juggling!! The okra turns out pretty well. Our okra is really making a lot this year. We are going to be able to have okra year round. Good thing we both really like it, lol! Thanks!! -Lea
First, love your avacodo stove. Reminds me of my mom. Great video, been wanting to freeze some okra this way, just wasn't sure how. I freeze by itself for gumbo also. Wife is kind of tired of eating okra and tomatoes over rice. Watching our cholesterol, but fried is so good. Lol. Roasting is a great snack or side. I agree with using parchment or wax paper, but hate to waste product and fill up the landfill. So glad you have a helper, attaboy.
Thank you!! So sorry for not getting back to you sooner. I have been finishing up some school work that took all my spare time!! The avocado stove and the brown ovens are all vintage! They were Alan's mothers. We had an avocado dryer to match, but it finally gave up. I like to use frozen okra in soups during the winter, and I have found that even if I have breaded it for frying it still works well in my soups. It just thickens up the soup a little! We are trying to watch our cholesterol too, but there is not much better than a good batch of fried okra!! I agree with you about the wax paper, we rarely buy it. I haven't tried roasted okra. Sounds delicious!! Thanks again!! -Lea
I love fried okra I like to put corn meal on mine. I’ve never done it like you did to freeze it. I’m going to try your way. It looks better than the way I do it. Thanks
Well this was certainly a tasteful video heh!! :). Awesome for sharing how you prepare it and save it for later too!! Makes me want to quit trying corn and go crazy with okra next year!! Hope y'all are able to harvest that much okra and more yet!! *Have a good'nnn*
Lol! Thank you! The okra is still making like crazy. We have a freezer full. We should have plenty to last us throughout the winter! Thanks again!! -Lea
Looks really delicious, Lea. I've never tasted okra. They can't be bought in stores in my country and I don't think we have a warm and long enough season to grow them here. But maybe I'll try ... Thanks for sharing.
We really enjoy it. You may not be able to grow it. The okra really starts to grow well and produce really heavily when it gets super hot. Thanks!! -Lea
Could you use something like wax paper on the sheets when freezing that way you might be able to just lift it off the tray and wipe them off the paper?
My okra growing experience has been less than stellar. I’ll have to try this when I grow a little bit that I can actually eat. Its not something you find where I live. I still have never tried it (okra). 👍
We really enjoy it! I don't like it when it is boiled and overcooked. It can get a slimy texture. We enjoy it fried and just barely steamed. If prepared correctly it is delicious!! Good luck with yours! Thanks!! -Lea
@farmer G A quick look at your channel says you are in the sierras, being in N central TX I have found one thing to be true that nobody ever really talks about. Okra is a water glutton, they will make in dry conditions but not good quality, in dry years you need to water them ridiculous amounts in order to get quality pods. Depending on variety they will put on decent pods up to about 95 degrees if they get enough water, some varieties will turn fibrous as low as the upper 70s though. One thing I couldn't swear to one way or the other is if altitude will affect different varieties, never tried growing higher than about 500 ft myself, there are some varieties that hail from out west where higher climbs exist. Varieties I have had luck with include: Texas Hill country (they need to be picked short, they don't grow very long before they get fibrous, the do make up for their 'short'comings by being thicker), Clemson Spineless original 1930s variety (though in recent years productivity has declined with this variety, I chalk it up to EVERYONE planting this variety in my area and the disease pressure specializing more to this particular variety), Clemson Spineless #80 (these things are a development of the old clemson variety that are great producers), Louisiana Green Velvet (be prepared for these, they are LARGE plants that LOVE water, they are a different type of pod to the other varieties I have mentioned, they are prolific producers) Varieties I dislike include: Evertender (low temp tolerance resulting in the pods being fibrous before they are of usable size in my climate, making the name an apt farce) Cajun Jewel (this may have been the batches I tried but I have had horrible germination rates with this variety, middling temp tolerance) Varieties I have not tried but sound promising include: Stewarts zeebest (from the information I have seen these should be similar to louisiana green velvet) Eagle Pass (a west TX variety I have yet to grow out, sounds like a good heat tolerant variety)
When it's fried it doesn't get slimy at all to me, and I don't notice the texture when it is mixed in with a soup or gumbo. When we steam it fresh we just barely steam it. Just until it turns that brilliant green color. Then it doesn't have that slimy texture. I know what you are talking about. I don't like it slimy either! Thanks!! -Lea
We usually just put a little salt and pepper. Sometimes I add some creole seasoning to the mix. Sometimes we just use plain flour and salt the okra after cooking. Sometimes I add a little cornmeal to the mixture. Whatever we feel like at the time!! Thanks!! -Lea
Thank you! Sorry about the absence. Everything is fine. I teach school and we just recently started back. Everything has just been hectic here. I'm settling into the groove of being back in school so I will start trying to be more regular with posts again! I appreciate your concern!! Everything is fine, just really busy!! Thanks again!! -Lea
