When it comes to okra there are two camps: those who love the slime and those who hate it.
Over the years Food editor Kelly Brant has tried a variety of methods (adding acid, cooking the pods whole, not cooking them at all, to name a few) suggested for reducing okra’s slime factor.
What’s the one, sure-fire way way she’s found to keep okra from getting slimy? Fry it.
For a new twist on the classic recipe, read Front Burner in Wednesday’s Arkansas Democrat-Gazette.