Recipe: Crispy Okra

Crispy Okra

Crispy Okra

Okra or Lady’s finger is a very popular vegetable in African cuisine, Mediterranean cuisine, Brazilian cuisine, and South Asian cuisine. In the US, okra is most used in southern cooking. I love okra, I grew up eating it, in India it is called bhindi. Some people may not like it because it can be a little slimy depending on how it is cooked.

Okra is good for you, good for the kids.  It is a good source of dietary fiber, vitamin A, anti-oxidants such as beta carotenes, xanthin  and lutein.

Here’s a crispy okra recipe that can be suited to every family member’s taste.  To get my daughter to eat it, we called it crunchy beads because of the crunchy seeds inside the okra pods.

Here’s the crunchy beads crispy okra recipe:


1.5 lbs fresh Okra

2 tbsp all purpose flour

Salt to taste

Oil to fry

Cayenne pepper


1)      Wash the Okra under cold water and pat it dry with a paper towel. Remove both ends of the Okra and cut it lengthwise into long slivers.

2)      Toss the cut slivers into a bowl containing the all purpose flour. Coat the okra with the all purpose flour.

3)      Heat pan on medium heat and add oil for frying.  This is shallow frying and I used about 2 tbsp Olive oil.

4)      Add the okra slivers and fry till they are crunchy. I fried mine for 5 minutes on medium heat.

5)      Remove from pan.  Add salt to taste and a dash of cayenne pepper.

6)      Serve hot!

Voila!  It is ready to be eaten.

The Verdict:  Simone loved her ‘crunchy beads’. The adults loved this recipe also as we are able to add our own additional seasonings to the okra.

Other articles you may like:

Dietary fiber – an essential nutrient for children

Recipe: Orange Avocado  Mint Salad

Recipe: Homemade Guacamole


  1. Sumi says:

    Made this for lunch today along with some roasted peanuts with salt that you’d suggested elsewhere. It’s funny how making it this way never occurred to me. Turned out great. Sara loved both the okra and the peanuts. I always worry about the aflotoxins in the peanuts – wonder if there’s a specific brand of peanuts you’d suggest? Need to try the strawberry-plum-mint recipe tomorrow! Thanks for all the wonderful info.!

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