How Do You Make Crisp Fried Whole Okra Pods?
Okra is a staple in Southern cooking, distinctly flavorful and nutritious. Yet, many people miss out on that delicious fruit of the garden because of a dislike of its texture. Typically, okra for frying is sliced and dredged in corn meal for crisp, brown morsels. While this is decidedly a good way to prepare fried okra, it does have a rival that is almost perfection. If you are one who thought okra cannot be other than “slimy,” try this recipe for whole fried okra pods. You might then render a different verdict and discover a new culinary favorite. Choose okra pods that are young, bright green and blemish-free. While large pods can be still delicious and tender for other dishes, you want your whole fried pods to be sized for just one or two bites for perfect crispness. Rinse okra and drain until almost dry. ***The stems of okra on the plant have a beautiful yellow bloom that drops off to leave its sepals (tiny leaves at the base of the flower) at the base of the pod. Some of these leaf
