Okra is often thought of as a slimy mess. Most people will say they don't like okra because all they think of is the slime. I'm one of the few who like them slimy, but only if they're really small. I love them thrown into stews and gumbos. The "slime" factor helps to thicken gumbos, not to mention then you can eat the okra.
My favorite way to eat them is fried. Breaded and dropped in hot oil, they get crispy, golden brown and delicious. Not one bit of the slime factor around. Yum!
* 1/2 lb. of fresh okra
* 2 cups of dry corn bread mix
* 1 cup of buttermilk
* Vegetable oil for frying
* Large frying pan
Rinse and dry okra. Using a sharp knife and cutting board, slice the okra into 1/2 inch slices or discs, discarding the pointed tips and the stem ends.
Begin heating the oil in a frying pan over medium-high heat. Be sure to carefully monitor the oil during this process to ensure it doesn't get too hot.
Put the buttermilk and the corn bread mix into separate bowls. Coat the okra discs first in the corn bread mix, then dip them quickly into the buttermilk, then back into the corn bread mix again.
Carefully put the breaded okra into the hot oil and gently fry until the pieces are golden brown and crispy. Lightly salt the okra after removing it from the oil.