{"id":165684,"date":"2025-07-27T10:55:54","date_gmt":"2025-07-27T02:55:54","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=165684"},"modified":"2025-07-27T10:56:20","modified_gmt":"2025-07-27T02:56:20","slug":"gebratene-okras","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2025\/07\/27\/gebratene-okras\/","title":{"rendered":"Gebratene Okras"},"content":{"rendered":"\n
\"Gebratene<\/figure>\n\n\n\n
\n \n

Fried Okras<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n Fried okra, okra, vegetable marshmallow, ladyfingers, bhindi, quiabo, quimbombo, or bamya\u2014this vegetable has many names. It is not as well known in Europe as it is in Asia, where it is often used. I like it very much! That’s why I served it to my family once again. \n

\n\t\tI served them with an Indian dinner, because okra is often found in India. They are very easy to make, and if you don’t want to use Indian spices, you can simply season them with salt and pepper.

\nDon’t worry about the slimy liquid in okra; it disappears when you fry it. I usually fry okra precisely because of this slimy substance, which I don’t like at all. I also don’t like okra very much when it has been cooked soft in a sauce; for me, okra has to be crispy somehow.\n <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
10 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
25 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n\n\t