Normally I do not enjoy green tomatoes prepared in the usual ways. This morning the experiment was half-green cherry tomatos. Now that a little basket of crunchy roasted veggies has become a regular part of my morning routine, I’ve been trying to open up my thinking about what’s good to throw in there. Totally blew their veganic status to hell, but they sure were delicious!
I thought about that delicious goodness literally going to the dogs (as it would have, if I left it) and instead I tossed my okra in it. However, this morning when I came in, I noticed that there were two teaspoons of salty bison grease in the pan on the stove where somebody else made bison burgers last night for a late night snack. Made this way these are 100% plant-based (my normal eating preference) and thus perfect for vegetarians or vegans. This is something that only takes a few minutes of prep time and can be done in parallel with making a sandwich or any other minor kitchen task (like emptying or loading the dishwasher) so it's extremely time-and-labor efficient. Very delicious either way as a side dish beside any meal or a very light snack. Five more minutes takes them to the dry/crunchy stage of a true okra chip, but very dark in color as the deep-fried ones are not. At this point they are roasted to the point where most are starting to get crispy, brown around the cut edges, and quite delicious. Stir once, another dash of salt, and give them five more minutes. Ours goes to 400 in theory I set it to max and run them for five minutes. (Or they can be tossed in a bowl with a very small quantity of the oil if you don't spritz.) Then I throw them in the air fryer basket, chuck a dash of salt over them, and pop them into the infernal machine. I just drop my handful of okra on the cutting board, cut it in half-inch-long rounds, and spritz them lightly with olive oil. This year I have discovered that our cheap/tiny countertop air fryer (basically a toaster oven with a basket and high-velocity fan) is perfect for making a single serving of roasted okra or okra chips. I have made dehydrator okra chips a few times and they are OK, but not wonderful enough to justify the project. The only ways I like okra a whole lot are roasted (which heats up the kitchen something terrible and takes a long time, a waste if you're only roasting a handful) or as those snacks sold as "okra chips" in fancy health food stores - but those are traditionally deep fried (too much oil for me).
#AIR FRY OKRA PATCH#
Harvest small from a small patch and you don't ever get a ton at once. The problem: it doesn't keep extremely well, and I'm always walking into the kitchen with a single handful. I have also learned that I like it a lot better when picked really tiny - like "two joints of a finger" tiny. But it grows so well here, I like to grow some, and sneak it into my cooking projects in minor quantities. I don't know who else has this problem, but I don't grow a ton of okra because I don't like EATING a ton of okra.
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