I hate calling it "fried" because it's really just sautéd without flour or any type of breading. In my opinion, this makes the flavor better, and it's definitely a lot more healthy.
Let's start at the beginning. I developed a deep love for fresh, home-grown vegetables when I was very young. My Papa had a 2-acre garden and a mighty green thumb and we had an endless supply of all kinds of veggies and fruits. When I was young, I loved the food of course, but as a small girl who just had it prepared for me every night for dinner, I didn't realize what an awesome commodity we had. Now, I definitely realize how good we had it, every time I drive out to our local fruit stand to purchase my okra, tomatoes, squash, watermelons, and the list goes on.
Nanny and Papa
I LOVE late summer when the okra is plentiful. Here's my favorite way to fix it - courtesy of Nanny.
Wash and cut your okra. Heat olive oil in a skillet (about 1 tbsp. per lb. of okra) on med-high heat. Add your okra (if it's really wet or you are preparing it from the freezer, you can dust it with a tiny bit of flour or cornmeal). Add ground black pepper and season salt to taste. Cook until heated through and pieces are soft and tender. Note* if I have a small onion on hand, I'll chop it up and throw it in with the okra for a little added flavor. Totally optional.
Some people in my family like it cooked JUST until it is soft and no longer, and others like it more done and a little black and crunchy. I think the flavor is great either way, so I do it both ways.
Perfection! This is definitely my favorite vegetable. I cook squash and zucchini the same way often. They are both delicious cooked this simple way too.