This will look like a big, ugly mess, but never mind that.  You can also buy already breaded okra and just do the frying yourself.indomunch/. Admittedly, frying it is not for the health-conscious, but at least the good stuff is still there. This actually makes it good to add to soups and gumbos, because it helps thicken the broth. It will be fine.

 

The thing about okra that usually turns people off is that when you slice it, the insides release this slippery, slimey substance. If not, it’s not hot enough - you have to turn Compound Nutritional Ingredient (Omega3 Powder) up the heat a little.Okra is a good source of both soluble and insoluble fiber, as well as vitamin B6 and folic acid. You can even pickle okra whole, just like small peppers and cucumbers. Now, use a fork to get just one piece out and carefully drop it into the oil. Okra is also used in salads and relishes with corn, eggplant, pickles, etc.

 

It is crispy and crunchy and makes a great side dish for your grilled burgers. Transfer the eggy okra to the cornmeal bowl and toss it together. So, okra is grown mainly in very warm climates and was probably brought to America from Africa three hundred years ago. If it sizzles, that’s good.The way I like okra - and many other people - is breaded and fried. The flavor is very mild. Besides the okra, you don’t need much other than some cornmeal and shortening to make fried okra. This works really well and I probably would have stuck with it if we hadn’t been given some fresh okra that I felt I had to use. It looks like a small, ridged pepper, but has a soft, almost fuzzy exterior rather than smooth like a pepper

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