Frozen vegetables are a convenient option for home cooks and professional chefs all over the world. They help save time and effort in the kitchen, making our job and lives easier.
Many vegetables do not grow throughout the year, so freezing them for use in the off-season is a great idea (and a profitable business). And if you have frozen okra in your freezer and are unsure of what to do with it, look no further! We have the ultimate guide that will transform your humble frozen okra into delectable dishes that will leave you craving for more.
Whether you’re a fan of crispy fried treats, hearty soups, or mouthwatering curries, we’ve got you covered. So, get ready as we unlock the top 25 frozen okra recipes that will elevate this underrated vegetable from ordinary to extraordinary.
Believe it or not, okra is a vegetable that has what it takes to shine on its own. It is delicious in its humblest form, so why not keep it simple and savor the natural flavor to the fullest?
If you have a pack of frozen okra in the freezer and want something healthy to munch on, scoop a handful (or two), toss in a baking pan with oil, salt, and pepper, and bake for about 30 minutes. It doesn’t get easier than that, right?
This frozen okra recipe is great for times when you are craving deep processed snacks, but are determined to go for a healthier option.
You will love this hot and spicy baked okra recipe. A bit of paprika and cayenne pepper is all it takes to add some fire to the frozen okra.
You may increase or decrease the amount of spices depending on your tolerance level. You may also use different kinds of spices or peppers for variation.
I cannot handle too much spice, so I like to have these fiery okras with a side of sweetened yogurt. If you have any original ideas for seasoning this dish, don’t forget to share them in the comment section.
In my opinion, fried okra is the best kind of okra, even though it’s not the healthiest option. What if I told you that you can savor the desirable taste of fried okra without deep-frying it?
This recipe is hassle-free and mess-free, so it’s perfect for beginners and amateurs. Follow the recipe accurately to achieve a nice crispy coating that provides a satisfying crunch.
These baked fried okras look like mini nuggets, so they’re cute and appetizing. The kids will love these if you don’t tell them it’s okra.
This Frozen Okra recipe features quintessential comfort food that has been enjoyed for generations in the Southern United States. It’s a minimalistic snack you can quickly prepare with everyday ingredients in your pantry.
When okra is fried, it develops a lovely crispy exterior while retaining a soft core. This contrast in textures is one of the signature features of Southern Fried Okra.
This fried okra is often served as a side dish alongside other Southern classics like fried chicken, collard greens, and cornbread. If that sounds good, plan a Southern-style feast for your friends and family.
Air frying is a great way to decrease the amount of oil that goes into the cooking food, which substantially reduces the calorie content as well. If you’re all about fitness and healthy living, this frozen okra recipe is certainly more your style.
The great thing about air frying okra is that you still achieve a satisfying crispy crust, so you don’t have to compromise on the crunch in every bite. Preparing snacks in the air fryer is a lot less messy than traditional cooking methods, which makes clean-up super easy.
Air-fried frozen okra and potato wedges with tomato sauce and garlic and herb mayo dip are popular snacks on rainy days at my place.
Oven Roasted Okra is another staple of Southern cuisine and works as a side dish with almost anything. Whenever your lunch or dinner feels incomplete, this Frozen Okra recipe will come to the rescue.
Before you bake your okra, make sure that it is properly thawed; otherwise, it will not roast evenly. If you have access to fresh okra, you must go for it.
This simply roasted okra pairs well with rice, steaks, curries, and all sorts of main dishes. When I have leftovers, I add them to a bowl of instant ramen!
This is a dish native to the Middle East, where it is typically referred to as ‘Bamia.’ Okra is a celebrated vegetable in the region, and it is clearly the dominating ingredient in this dish.
Now let’s talk about the tomato base, which holds this delicious stew together and contributes to the deep vibrant color. A rich tomato sauce is the foundation of every authentic Bamia recipe, and I wouldn’t want it any other way.
Traditionally, Bamia is made with beef or lamb, but this recipe has been modified to suit a vegan lifestyle. I’ve tried it with chicken and shrimp too, and surprisingly, every version turns out amazing!
Okras look like slender, concave vessels, so whoever first came up with the idea of stuffing these vessels is a true genius. I have tried at least a dozen stuffed okra recipes, and all of them were brilliant in their own way.
However, in most recipes, the okras are stuffed with some kind of meat filling. This Indian Stuffed Okra recipe was among the few vegetarian and vegan-friendly recipes that impressed me.
In this okra recipe, the vegetable is stuffed with a mixture of spices and herbs. There is no garlic or onion used in this dish, which makes it one of a kind.
This is a zesty dish that unites our beloved ‘Southern vegetable’ with the spicy flavors of Cajun cuisine. Did you know that roasting okra is considered the best way of cooking it because it greatly reduces the vegetable’s sliminess?
Roasting the okra brings out its natural sweetness and adds a pleasantly charred flavor. The high heat helps to caramelize the sugars in the vegetable, resulting in a deliciously crispy and tender texture.
Cajun seasoning, known for its distinctive blend of spices, adds a fiery flavor profile to the dish. I highly recommend this recipe to anyone who loves munching on spicy snacks, such as red hot Cheetos and Takis.
Grilling is among the healthier cooking methods for preparing okra, as it requires the minimum application of oil. Not to mention, the okra looks so pretty on a grill stick.
Okra is known by different names around the world. The first name I learned for it growing up was ‘lady fingers.’ It’s such a bizarre name for a vegetable, but it suits the okra, I guess.
I once hosted a barbecue for my colleagues and decided to add some grilled okra to the mix in case any vegans or vegetarians were attending. My concern was appreciated, and this recipe was a hit.
Frozen okras do very well in stews, especially in ones like this one that incorporate a generous amount of tomatoes. Stewed okra and tomatoes are a trendy Southern side dish that could easily pass as a main course, too.
This frozen okra recipe reminds me of a curry my grandma frequently made during winter. It contained minced meat (usually lamb), lots of onions and tomatoes, and obviously okras. It was one of the best things in the world for me.
This dish has bacon in it, which you can leave out if you prefer a strict plant-based diet. Don’t forget to add at least a little spice because it helps elevate the overall flavor.
If you’re a fan of fried okra, you’ll fall in love with these Fried Okra Cornbread Bites! Cornbread with crunchy okra and cheesy goodness tastes better than you expect.
This recipe is so quick and easy that even kids can learn to make it. It’s a nutritious snack and a hundred times better than any processed junk food.
These crunchy okra bites make a great addition to teatime, and they disappear within minutes. Even kids who make a face at the sight of okra will approve.
Black-Eyed Peas with Okra is quite an unusual combination, so I was doubtful about this recipe at first. I thought that there was no way this would turn out decent, but I was wrong (thank heavens!).
When I made this dish the first time, it certainly smelled good, but I was still afraid to actually eat it. I gingerly took my first bite and let it sink in for a few moments. Long story short, I made up my mind that I’d never cook black-eyed peas any other way!
I propose that all omnivores and herbivores try this frozen okra recipe because it’s simply amazing.
Lately, I’ve been trying lots of vegan patties, and I’m amazed by the creativity in these recipes. I used to think that chicken and beef patties were the only real deal, but now I have a whole new perspective.
The crispy, wholesome okra patties are versatile, as they can be enjoyed as a side dish, appetizer, or even as a vegetarian/vegan burger patty alternative. These patties are ideal for introducing okra to children so that they can appreciate this majestic vegetable.
You may season the patties with different types of herbs, spices, and aromatics for variation. I like to add finely chopped spring onions and garlic paste to the mix for flavor enhancement.
Fritters remind me of the good old college days when money was tight, but I was still having the time of my life. Whenever my roomie and I had leftover veggies or fruit in the fridge, we’d make fritters so they wouldn’t go to waste.
We were almost never out of stale bread and a few eggs, so making fritters became a usual thing. At that time, our creations were nothing fancy but still fun and fulfilling.
These okra fritters are much more sophisticated and delicious, so it’s nice to have come a long way. The Sriracha mayo recipe is a valuable bonus, but you can choose to go with the store-bought stuff too.
There is so much room for creativity and innovation when making fritters. You can experiment with different vegetables, meats, spices, herbs, and seasonings.
If you like your fritters hot and spicy, the Okra Jalapeno Fritters should have a place on your to-do list. These fritters are good to go, even if you have a relatively low spice tolerance.
As jalapenos are among the least hot varieties of spicy peppers, most people can handle them. They are also rich in vitamins A and C; and, research says that anyone who eats these crunchy green peppers every day may increase their life expectancy by 10%.
The Firecracker Fried Okra is as fiery as its name, so you had better have a high spice tolerance for this one! This okra recipe is easy, tasty, crunchy, and precisely on fire.
I first had these a few years ago when a friend brought them in a lunchbox for a road trip; I am normally not crazy about spicy food, but these were kind of addictive.
I like to have these with a sweet sauce and a glass of cold chocolate milk so that the spice won’t kick too hard. If you eat spicy food all the time, don’t mind me.
Okra and Corn Maque Choux (pronounced “mock shoe”) is a classic Cajun and Creole dish that belongs to Louisiana, USA. This recipe derives inspiration from Native American food preparation methods like slow cooking and staple ingredients, such as corn.
Okra and corn are the main ingredients of Maque Choux; the sweetness of the corn against the grassy flavor of the okra creates a charming balance of flavors.
Maque Choux is essentially a summer dish, which is largely served alongside Louisiana favorites like gumbo and jambalaya. I prefer it as a standalone and think of it as an upgraded salad!
Gumbo is an iconic dish from South America, which is cherished for its warmth and robust flavors. It reflects multicultural influences from African, French, Spanish, and Native American cuisines, resulting in a diverse and unique dining experience.
The best thing about gumbo is its incredible versatility; it can feature a range of proteins like chicken, shrimp, and sausage with as many vegetables as you like, so there’s no limit to variations.
Most gumbos incorporate the “holy trinity” of Louisiana cooking, which consists of onions, bell peppers, and celery, but this frozen okra recipe does it differently.
I would never think of including frozen okra in a rice dish, so I’m glad I found this recipe. It reveals a completely new side of okra, so anyone who openly dislikes the vegetable has to try this.
This recipe features basmati rice, which is a long-grain aromatic variety of rice originating from the Himalayan foothills of the Indian sub-continent. It elongates twice its size and gives a fluffy appearance when cooked properly.
This recipe is uncomplicated, and the final product is splendid, so you must try it over the weekend. Contrary to popular belief, the okra does not make the dish slimy at all.
Okra Pilaf is yet another okra with rice recipe, which creates a vibrant and delightful meal. It can be enjoyed as a standalone vegetarian/vegan dish (minus the bacon); you may add mushrooms as a replacement, though it’s unnecessary.
Okra Pilaf is conventionally served as a side with grilled meats, roasted vegetables, and stews. However, I like to enjoy this dish as a main dish with an egg on top and some fresh salsa on the side.
This dish is relatively cheap and easy to prepare, requiring only a few commonplace ingredients, so you can try it today!
Nothing beats a fresh homemade salsa, and this frozen okra recipe provides a creative spin on the original condiment. It is super light and refreshing, which makes it a promising snack for weight watchers.
This side dish offers a burst of effervescent flavors, blending the earthy sweetness of corn with the profound taste of okra, which adds up to a colorful and exciting variation of the refreshing salsa.
If you’re not that into salads, you can have the Okra Corn Salsa instead because it’s just as nutritious and healthy.
Caribbean Spicy Okra is a quick meatless meal that is packed with nutrients, heat, and lots of flavor. This recipe contains habanero, so I need a glass of chilled Sprite on the side.
If you would like to make this dish even spicier, you can use a scotch bonnet. I’ve never wanted it spicier, so I haven’t tried it, but I’m sure spicy food lovers will approve.
My brother is obsessed with everything Caribbean, so he often makes this dish at family gatherings. He likes to eat it straight out of the bowl with a spoon, but I like it on toast with some melted cheese on top.
Okra and Lentil Curry is an appetizing and nutritious dish that will make your taste buds dance with joy. It is rich in fiber, protein, vitamins, minerals, and antioxidants, which makes it a wholesome and satisfying vegetarian meal option.
This recipe showcases the vegetable-centric elements of Indian cuisine merged with the awesomeness of lentils. Frankly speaking, this dish has more flavor than many of the meat-based dishes I’ve tried to date.
For this recipe, the stickiness of the okra is a welcome addition to the lentil curry, as it adds more depth and texture to the dish. This dish is best served with naan or simple flatbread, though I don’t mind it with steamed rice either.
Roasted Balsamic Chicken and Potatoes with Okra is the ultimate Sunday meal. This dish will help you relax and enjoy guilt-free food on your day off.
The aroma of roasting balsamic chicken and vegetables will make everyone’s mouth water, and the neighbors might envy you. You can just close your eyes and inhale the fragrance to feel revitalized; it will also make you hungry, but your patience will be rewarded.
This dish is complete on its own, but I tend to serve it with some Greek yogurt, fresh green salad (cucumbers & lettuce), and toasty flatbread.
Grandma’s Stuffed Okras (Okra Stuffed with Mince Meat in Gravy)
- 20-25 okra pods
- 250 grams of minced meat (beef or lamb)
- 1 tbsp ginger-garlic paste
- Salt and pepper (to taste)
- 2 tbsp clarified butter
- 2-3 onions, finely chopped
- 500 grams of fresh tomatoes (crushed or diced)
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp of paprika
- 2 tbsp of cooking oil
- 2 cups chicken stock
- 2-3 green chilies, finely chopped (for garnish)
- Fresh coriander leaves, chopped (for garnish)
- Rinse the okra pods under cold water and pat them dry. Trim the tops and bottoms of the okra pods. Be careful not to cut through the sides. Make a lengthwise slit in each pod, creating a cavity for the stuffing. Set the okra pods aside.
- In a mixing bowl, combine the minced meat with ginger-garlic paste and salt and pepper to taste. Set aside for a few minutes for the meat to absorb the flavors.
- Take a shallow pan, add a tablespoon of clarified butter, and cook the minced meat on low heat for 10-15 minutes. Then set it aside to cool.
- Stuff each okra pod with the prepared minced meat mixture, gently pressing the filling into the cavity. Be sure not to overstuff the okra, or it may burst during cooking.
- Heat the remaining clarified butter in a frying pan over medium heat. Place the stuffed okra pods in the pan and cook for about 5 minutes, allowing them to lightly brown on the bottom.
- Carefully flip the okra pods to the other side and continue cooking for an additional 5 minutes, or until they are lightly browned.
- Get a separate large skillet and heat the cooking oil. Add the chopped onion and minced garlic, allowing them to turn golden brown. Then add in the tomatoes, chicken stock, ground cumin, paprika, and salt. Mix well until all the ingredients are evenly incorporated. Let it simmer over medium heat until a gravy-like consistency is achieved.
- Gently place the stuffed okras in the gravy so they are partially submerged. Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, or until the okra is tender.
- Once cooked, remove the pan from the heat and let it sit for a few minutes to allow the flavors to meld together.
- Garnish with freshly chopped coriander and green chilies before serving.