Cooking unusual vegetables: 5 tasty okra recipes

Put the cornmeal, flour, 1 teaspoon of the salt, and homemade baking powder in a mixing bowl and stir well with a whisk to blend. In separate bowl, whisk together the egg and water and stir into the dry ingredients, mixing only until moistened.

Sprinkle the remaining salt and freshly ground pepper over the onion and sliced okra and toss lightly. Fold the vegetables into the batter.

Pour 1 inch of oil into a heavy skillet and heat to 340-350 degrees F.  Spoon the okra batter by heaping tablespoons into the hot oil. Fry until golden brown on one side, then carefully turn and continue until both sides are browned and the fritters are cooked through. Remove from the skillet and drain well before serving.

For homemade baking powder: Sift the ingredients together 3 times and transfer to a clean, tight-sealing jar. Store at room temperature away from sunlight for up to 6 weeks.

Cook the bacon in a large skillet until crisp. Remove the bacon and reserve, leaving the rendered bacon fat in the skillet. Add the butter and onions and sauté for 2-3 minutes.  Then add the okra and season well with salt and a few grinds of black pepper.

Cook, stirring frequently, over moderate heat for 8 minutes or so until the okra is just becoming tender. Add the corn kernels and season. Continue cooking, stirring often, until the corn is tender, 3-4 minutes. Taste and correct seasoning if needed.

Serve immediately with the reserved bacon slices crumbled over.

Cut the stems off the okra about 1/8-inch above the cap. Wash and drain the pods and pack into sterilized pint canning  jars. Put 1 or 2 garlic cloves and peppers in each jar. Prepare the brine by bringing the salt, dill and coriander seeds, water, and vinegar to a boil. Boil for 2 minutes and pour the boiling liquid over the okra. Seal the jars and store for 6 weeks before using.

Chill before serving.

Preheat the oven to 400 F.

Rinse the okra in cold water and drain well. Trim the stems from the okra tops, but don’t remove the caps. Slice the okra lengthwise and put in a mixing bowl. Add the onion, garlic, tomatoes, peas or beans and mint leaves. Drizzle the olive oil over and season well with salt and pepper. Toss to mix and transfer to a Silpat-lined baking sheet or oiled pan.

Roast in the preheated oven for 8-10 minutes, giving the vegetables a toss if needed.

Serve hot, warm or room temperature.

Put the sliced okra in a mixing bowl and season lightly with salt and pepper. Sprinkle over the water and toss to evenly mix.

Whisk together the cornmeal, cornstarch, ½ teaspoon salt and a few grinds of black pepper.

Heat 3 inches of oil in a heavy pot to 350 F.

When the oil is heated, toss the sliced and seasoned okra in the cornmeal mixture. Coat evenly and shake gently in a sieve to remove any extra dredge.

Fry in the hot oil until lightly golden brown, about 5 minutes. Drain well and, if needed, season with a light sprinkling of salt.

Serve immediately.