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    "Home" » Quick and Easy Recipes

    Fried Okra (Guyanese Style)

    Published: Jun 24, 2020 · Modified: May 4, 2022 by Althea Brown · This post may contain affiliate links · 6 Comments

    Jump to Recipe Print Recipe

    A bowl of fried okra with tomatoes and onions, nestled on a napkin

    Fried Okra or Fry Okro/Ochro (if you are Guyanese) is one of my favorite ways to eat okra/o. I love vegetables that are sautéed in fat, with minimal seasoning so that you really taste the flavor of the vegetable. This recipe is a classic Guyanese way of cooking okra/o with a little twist! If you love the taste of Fried/Sautéed Okra (ochro) but don't like all of the time and oil it takes to get rid of the slime, then this recipe is for you! Although this recipe is titled Fried Okra, please note that most Guyanese and Caribbean people often use "Fry" in place of sauté. For example a recipe labeled Fried Baigan is more often than not, sautéed baigan/eggplant. Speaking of Fried Baigan, please check out my recipe here!

    Included in this Fried Okra Post:

    In this post you will find tips for:

    1. Choosing the best okra/ochro
    2. Using fresh versus frozen
    3. Options for removing the slime from okra/ochroes
    4. Cooking on stove top versus roasting in the oven and air fryer
    5. Protein options

    Choosing the Best Okra/o for this Dish

    Whole green okras in a white bowl on a concrete surface. Prepping for fried okra.

    My first choice for okra/ochro is always fresh is best! I get okra from my local asian market. Sometimes if I'm lucky I can find them at Sprouts. To test if the okra is fresh snap a small piece of the tip off. If it breaks off easily and with a little snap, then it is fresh and is perfect for this recipe. If it bends and folds but doesn't snap, the okra is hard and will be hard to slice and fibrous when cooked.

    Using Frozen Okra/Ochro for your Fried Okra

    Sometimes I can't find fresh okra even when it is in season. Desperate times call for desperate measures and a good substitute for the fresh okra is frozen okra. Have you seen the Pictsweet whole and cut frozen okra? I don't like using the cut version because it is not sliced thin enough but if I am really desperate, like when I'm craving okra and dhal and rice, then I will buy the frozen cut okra and spend time cutting those pieces into thinner slices. I know, I know. This is a judgment free zone, so don't judge my craziness.

    A bag of frozen whole okras by PictSweet Farms

    Preparing the Okra

    I cut my okra into very thin slices, then spread them in a thin layer on a baking sheet sprayed with cooking spray, before roasting in the oven. Lining the baking sheet with parchment paper makes it easy to scoop them up after roasting. In Guyana we simply set the cut okra out in the sun to "dry."  A day or two in the equatorial heat dries all that slime up. This step made it easy to fry up (sauté) the okra into a crispy stir-fry.A heap of thinly sliced green okras. Prepping for fried okra.

    Sliced whole Okra showing the thickness of each slice, perfect for fried okra.

    Sliced fresh whole okras showing a cross-section view
    Thinly sliced fresh okra being prepped for the oven

    Removing the slime from okra:

    Most people enjoy the slimy texture of okra, but for some of it, we just can't get down with that sliminess. Here are a few ways to remove or minimize the slimy texture of okra:

    1. Dry sliced okra in the sun for a day or two: This may not always be an option in temperate climates or if you
    2. Roast the okra in the oven: Perfect for cooler months and allows you to prep your protein while the okra is roasting
    3. Air Fry the okra: Love how quick this option is, however you may have to do it in batches
    4. Lime or lemon juice to okra: A quick squeeze of lime or lemon juice while sautéing your okra helps to reduce the sliminess but does not completely eliminate it.
    5. Amchur (dried mango powder): This can mostly be found in Indian grocery stores or on amazon. Check out my affiliate link to see what Amchur looks like.

    Oven roasting versus drying in the sun

    I now live in Denver, Colorado and I do not always have the option to put my okra out in the sun. So in the winter months I started putting my thinly sliced okra on a sheet pan sprayed with cooking spray or lined with parchment paper. Then roasting in the oven. 20 minutes in the oven is the equivalent of 2 days in the sun! Roasting in the oven also is great for time management because while it is roasting, I prep my protein.

    A sheet pan with a single layer of thinly sliced fresh okras for oven roasting. Prepping for fried okra.

    Roasting in the oven is perfect for frozen okra

    The oven method works particularly well with frozen okra which tends to be really slimy when defrosted.  After the okra has completely defrosted (don't soak in water to defrost or it will become soggy), I slice the whole okras into thin slices and spread on a baking sheet. Just like I do with the fresh okra. I bake this for 20 minutes and then sauté for a few minutes on the stove top. The frozen okra will not get to the same level of crispness as the fresh okra but just like the fresh okra, "baking" removes all the sliminess.

    A sheet pan of thinly sliced, defrosted, frozen okras prepped for oven roasting.

    Can I roast okra in the air fryer?

    You absolutely can. Add some cooking spray to your air fryer basket, then add the sliced okra and another spray of your favorite cooking spray. Then 10 minutes at 450°F and toss after 5 minutes. This will give you the same results as roasting it in the oven. I've also done this with defrosted frozen okras and it works really well.

    After Roasting the Fresh Okra

    Thinly slicked oven roasted okra before making fried okra

    After roasting the fresh okra becomes slightly dehydrated and shrinks but it is still absolutely delicious, with a slight crispiness that I love in fried okra. Below you will see how the completely slime free these okra slices.

    a handful of oven roasted, slime free okras on a sheet tray, being prepped for fried ockra.

    Roasting/Air Frying okra versus using Amchur (dried mango powder) or lime/lemon juice

    I prefer the air fryer or oven roasting method versus adding the amchur or lime or lemon juice because it does not alter the taste of the okra. Adding these ingredients to okra does reduce and often eliminates the slime, completely but leaves a bit of a sour taste behind. It's similar to if you added a lot of tomatoes to a dish and can sometime be over powering.

    Finishing Off the Fried Okra/ochroes

    While the okra is baking, I prepare my onions, garlic and tomatoes (if I am using). Then I sauté those in a little bit of oil until the onions are translucent and the tomatoes are soft. Once the okra is to the desired crispiness, I remove the tray from the oven and transfer the okra slices into my sauté pan. Just a minute or two more of sautéing is needed and the okra will be the best okra you've ever made! Trust me.

    A top down view of an eggshell colored plate of fried okra, sautéed with tomatoes, onions and garlic on a light teal napkin.

    A plate of fried (sautéed) frozen okras with onions.

    Adding Protein to your fried okra/ochro

    When I was growing up we didn't typically add protein directly to fried okra. The protein was cooked on the side. Fried fish and sautéed salt fish were our typical protein sides when eating fried okra. However, in many Guyanese households, tiny white belly shrimp are the most common protein paired with fried okra, and is added directly to the dish. In my Guyanese husband's household they added any and every protein directly into their fried okra/ochro  and over time I started to do the same. There is no wrong way to eat okra! Here are some of my husband's favorite protein additions for fried okra:

    1. Sautéed Small Shrimp:  Called salad shrimp in the US or white belly shrimp if you are in Guyana, these little shrimp are loaded with big seafood flavor
    2. Sautéed Salt fish: Use this recipe and then add the roasted okra at the end
    3. Stir-Fried Beef: Thinly sliced steak marinated in some all purpose seasoning, then stir-fried, works really well with this recipe.
    4. Fry up boneless chicken thighs: I use my boneless brown stew chicken recipe and cook it all the way down until there is no gravy, then I add the roasted okra. Here's a link to an Instagram Reel showing how I do it.

    Save it for Later

    Bowl of fried okra on a light teal napkin and the caption Fried Okra (Caribbean Style)

    The Printable Fried Okra Recipe:

    Printable Recipe Card

    Guyanese Fried Okra

    Althea Brown
    Okra roasted in the oven to remove the sliminess then sautéed with fresh herbs.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Vegetable Side Dish
    Cuisine Caribbean, Guyanese
    Servings 4 Servings
    Calories 187 kcal

    Ingredients
      

    • 2.5 lbs Fresh Okra or
    • 2 Packets of Pictsweet Frozen Whole Okra
    • 1 small Yellow Onion thinly sliced
    • 4 cloves Garlic grated
    • 2 large tomatoes diced (optional)
    • 1 teaspoon Salt
    • 2 tablespoons Avocado or similar oil for sautéing
    • Cooking spray

    Instructions
     

    • Prepare your okra!
    • If using fresh okra rinse then dry your okra thoroughly before proceeding to the next step
    • Next, slice off the head and the tip of the okra, then slice the remaining "body" of the okra into thin circular slices
    • If using frozen okra, allow the okra to defrost completely, then use a few sheets of paper towel to pat away any moisture on the okra
    • Then remove the head and the tip of the okra and slice the remaining "body" of the okra into thin circular slices

    Roasting the okra

    • Preheat your oven to 400°F
    • Spray a baking sheet with cooking spray then place the sliced okra in a thin layer on the baking sheet. For this recipe you will need two full sized baking sheets
    • Next place the baking sheet on the top rack in the oven and bake for 20 minutes until all the sliminess is gone or until you've achieved the desired crispiness
    • While the okra is in the oven add the oil to a large sauté pan on medium heat and bring the oil up to temperature
    • When the oil is hot, add the onions and sauté until they are soft and translucent
    • Then add the garlic and tomatoes (if using) and sauté until the tomatoes are soft
    • When the okra is ready add the okra to the sautéed onions and tomatoes and sprinkle with the salt
    • Continue to sauté for about a minute or two to bring the flavors together
    • Then remove from the heat and enjoy with your favorite sides

    Notes

    If using frozen okras, sometimes you need to bake it a bit longer to remove all of the sliminess. This make take 30-40 minutes.
    For extra crispiness you may also spray the okra with cooking spray before baking.

    Nutrition

    Calories: 187kcal
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Carolyn says

      July 27, 2020 at 12:09 pm

      I love the “fry up okra”. As a vegetarian I eat the okra over Jasmine rice!

      Reply
      • Althea Brown says

        July 27, 2020 at 2:56 pm

        Yumm. Thanks for sharing

        Reply
    2. Kaiea Rohlehr says

      October 07, 2020 at 9:51 am

      I tried this version last night and it turned out PERFECT. I only wanted it slime-free to encourage my son to eat it. It was a success! I don't mind the slime but I will do this again. Thank you!

      Reply
      • Althea Brown says

        October 09, 2020 at 2:26 pm

        Thank you for sharing and for trying my recipe.

        Reply
    3. Rex says

      May 16, 2022 at 1:11 pm

      I just made this and the instant pot dhal on my lunch break and it's amazing! I'm under the weather today and it's the perfect home-cooked nutritious meal!!! I'm so glad I saw your tiktok the other day 😀

      Reply

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    1. 2targets says:
      January 12, 2022 at 3:20 pm

      2actively

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    Hi, I'm Althea! I have a real passion for cooking, especially traditional Caribbean recipes with deep roots! I was born and raised in Georgetown, Guyana and now live in Denver, Colorado with my husband and 3 kids. I am a Whole30 Certified Coach and love sharing wholesome remixes to traditional Guyanese and Caribbean dishes.

    More about me →

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