It’s so crispy even okra haters love it
Few Southern ingredients are more polarizing than okra.
For every person who loves the fuzzy green pods, theres a Southerner who simply cant abide the slime.
Like many of us, her least favorite texture is slimyand okra has an ewwwy-gooey reputation.
Credit: Caitlin Bensel
Not to get too nerdy, but okra is mucilaginous (blech!)
Dive deeper into thescience of okra slime here.
Personally, Ive had enough!
The ingredients she uses are basically the same as our classicfried okrarecipe, but her version is much simpler.
Heres how her recipe is different, and dare I saybetterthan most.
Big okra pods are woody and not worth eating, according to JuJu.
Keep them away from your family and your frying pan.
Slice The Okra Super Thin
Our recipe calls to cut the okra into half-inch-thick slices.
Thats too thick for my mom.
She can’t handle slimy textures, so she cuts her much thinner, into about 14-inch coins.
Shes not fussytheres no ruler in her kitchenbut her slices are much thinner than 12 inch.
Mamma dredges her okra in salt and a scant amount of cornmealthats it.
Sometimes simple is best.
Her okra is done when its crunchy all the way through.
Theres literally not a speck of squish to her fried okrait crunches like youre eating potato chips.
No one can resist her super-crispy fried okra for long!
