One of the very few things that will grow even during the hottest part of the summer is okra. It not only grows, it thrives. Once it starts producing, picking okra is literally a daily task. Okra must be picked before it gets too big. Large okra pods quickly toughen up into a woody texture. The trick is to pick them when they’re about the length of your longest finger – at least that’s how I do it.
Okra can be prepared in a number of ways, but unless you’re part of a very small percentage of people who enjoy a slimy texture, the key is to get rid of the “slime” that okra is well known for. My two favorite ways are fried and in a gumbo with tomatoes. The acid in the tomato cuts the “slime”, and frying also eliminates it. We’ll talk about okra gumbo another time. This post is about fried okra.
Fried okra is almost like eating popcorn or potato chips – you can just keep on eating them until you’re full. One tip that I learned is that, after cutting it up, you want to let it soak for a couple of hours in milk with an egg mixed in. That lets it work its way down through the slices.