- Slice the okra as desired. You can slice off and remove the tough top cap, and then cut the okra on the diagonal into slices. Or, you can slice vertically through the entire okra pod, creating two long halves. (This method is best with tender, fresh, small okra.)
- Fresh okra has its own natural juices, and these will help the breading cling to it while frying. But if the okra is dry, rinse it lightly with water. Place the sliced okra in a large bowl and pour the breading over it. Toss to coat with the breading, using clean hands or a rubber spatula.
- Place enough oil in a large, heavy pot or skillet to measure 1 to 2 inches deep. Heat the oil to 350 degrees.
- Add a handful of okra at a time to the oil, picking up the okra with clean hands and letting the excess breading fall from your fingers back into the bowl.
- Fry, turning as needed, until the okra is golden brown, 2 to 3 minutes. Drain on paper towels or on a rack set over a baking pan.
- Keep warm in a 200-degree oven, if desired, and repeat with the remaining okra until all has been fried.
Fried Dill Pickles: Use the method above to fry 1 cup drained dill pickle slices, using 1/2 cup Southern Okra Breading. Fry 1 to 2 minutes and serve with Ranch dressing.
Fried Mushrooms: Clean and slice 8 ounces mushrooms in half. Dip the halves in a beaten egg, and dredge in 1 cup of Southern Okra Breading. Fry 2 minutes, or until golden.