I will eat okra fried, stewed or even raw. Fried, it reminds me somewhat of “fried oysters,” but when I fry it, I normally don’t batter it. I have bought frozen, diced okra and added it to soups or stews. I also like the flavor and texture of okra chips. The okra chips are produced by cooking them under pressure and at a low temperature. This leeches out most of the moisture, but the okra keep their original shape.

Fried Okra

When preparing okra for frying, I’ll normally take 3 okra pods, line up their stem ends and then proceed to dice the pods into 1/2 inch pieces throwing away the stems. I also like to dice some onion to fry up with the okra. I just add either some olive or avocado oil, or maybe even some bacon grease to fry the okra and onion mixture, in a pan, on the stove top.

Below is a broiled thick cut pork chop, red cabbage slaw with Mung beans, and fried okra with onion. *This was a very delicious pairing!