Fried okra is one of the best things on this planet and I'll kill any stupid fricking BIPOC who disagrees.

love you

I would slice the okra into rounds before frying. Breadcrumbs work good, and idk if you can find corn flakes cereal but those work really good when crushed up

Usually the corn meal is mixed with corn flour so maybe try just corn flour? And definitely chop it up. I'd ask my mother in law for her recipe but she knows I dont cook and I don't feel like explaining my membership to a Singaporean pottery glazing forum

You want very fresh and just ripe okra; otherwise, they're tough and chewy. Seriously, if you don't pick it soon enough, it develops a thick hard skin to protect the seeds.

Deep frying it might not be enough. It's the absolute of Southern Burger vegg.

If you can find some polenta, which is an Italian food, and grind it a little bit finer, it's a great substitute for corn meal. They're literally the same thing, but different consistencies. Also, grits are the same thing, but yet another consistency. Grits are more of a southern burgerland thing.

Also, okra should be cut into rounds before battering and frying.

Frick. I already ate, but now I want some okra.

Americans have the mathematics of life totally figured out.

They've learned how to get spectacularly obese off the cheapest ingredients possible.

Def cut it up to increase the surface area in contact with the oil. I have never seen that Kentucky breading and I've gone grocery shopping in Kentucky more than once.

Do People of Chinx season they okra ( wash in vinegar and salt)?

I've seen coarse potato starch in Asian markets, I think might make a good substitution because what make corn meal breading distinct is the coarse texture (also used for fried green tomatoes and catfish )

Okra is fricking disgusting, thats why its only eaten fried. Literally use anything else thats actually tasty for a meal ull enjoy besides the breading

You definitely want to cut it up, but I'm not sure I would eat it if not fried in white cornmeal. However, you could also throw it in a vegetable soup.

https://www.tudogostoso.com.br/receita/4947-frango-com-quiabo-mineiro.html

Make "Frango com quiabo mineiro" instead

How do you usually make okra?

South Indian bhindi fry is really good when it's done well, but for it to be better than you need to cook it at high heat and probably use a ton of oil.

Unironically ask a black woman.

Baked Egyptian Okra (well it's called that in this German cookbook from the 70s):

Wash 750g okra, cut of the stem and half them.

30g butter + add the okra for 5min on mid heat. Put them aside & clean pan.

30g butter + diced onion. Add 500g ground beef & garlic. Wait until beef done.

Add ~80g of tomatoe paste (recipe says 120g, but I think that's too much) and then after a short while 250ml of beef stock. Salt & pepper and wait 10min on low heat.

Add 150g yoghurt.

Take a baking dish and 50% of the meat, then the okra and then the rest of the beef. pour ~125ml of beef stock over it.

Put into oven at 180°C for ~50min.

Eat with kritharaki/rice and have lemon juice ready.

Little slices is the traditional way. I'm partial to cutting them in half lengthwise, though. They end up less greasy that way, but they're still plenty crispy.

Sorry but the new rules state you have to show us your vaccine passport in order to post here

I actually know a lot of okra dishes, message me tomorrow when I'm awake. I know both the Filipino and southern American varieties... Pakbet, diningding, various fried varieties, soups like sinigang etc