"A much easier way to make it though (and this is the way that most Texas mothers and grandmothers that I know cook it), is to merely toss the sliced okra in a bowl with cornmeal and salt, and then throw it in a pan with hot oil. Fry it until the cornmeal is golden, and remove the okra to a plate covered in some paper towels in order to let it drain. You'll have some delicious, crispy, salty, wonderful fried okra to show for not very much effort at all!" —misplacedtexan, on "Cook the Book: Fried Okra"
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I've always thought of okra as one of the cuter vegetables, with its fuzzy little ridged pods and almost cap-like stem. But as adorable as okra is, some folks find it off-putting due to its tendency to become slimy when cooked. This recipe for Fried Okra from Mary Mac's Tea Room by John Ferrell is a wonderful way to convert the okra-averse since the quick-fry leaves the okra soft with an amazingly crisp crust. It's even more addictive than a plate of fries.
A note to okra haters: Even you will love fried okra. You won't find any of the slime often associated with the summertime vegetable, just fried mouth-poppin' goodness. I can't pass it up when I see it on a menu,...