When I start craving some fried okra (A staple in the house I grew up in), here's what I do: I put some canola or olive oil in a frying pan, thaw out a bag of frozen okra *not the breaded kind, just plain, and fry it up. It takes a while to get crispy but it is still delicious with out all that fattening flour on it. Fast and easy!

I love fried okra! (I'm originally from the south.) I just bought a bag of frozen okra, and was wondering how I could possibly make fried okra without rolling it in cornmeal first... good grief, what would my grandma think of me!!

Since I'm not on Atkins, I might try a light dusting of oat flour. I expect someone will come along and suggest rolling the okra in crushed pork rinds!

I have never prepared okra - could I use fresh the same way? Should I cut it in pieces first? I know that sounds silly but my grandma makes pickled okra and it is always whole. (and YUMMY! )

Yes, of course, fresh is best but frozen is good too. Yes, slice off the top and tip and then slice the pod (I usually slice into about 1/2" slices). My Mom used to "trim" the top/cap and use it as well... I'm too lazy to go to the trouble... I just slice it off and toss it.

I LOVE okra... fried... and even boiled. I saw a show, not long ago, that suggested grilling okra whole, on skewers. I haven't tried it yet because it would require fresh okra but it sounds wonderful. They suggested that grilling the okra whole was good because it prevented the "slimy" texture that most people dislike. Not a problem for me because I love it boiled too... but... I bet it would be really good grilled.

Phyllis

Has anyone dusted either Carbquik, Carbalose, or canned parmesan cheese on the okra before frying?