If you have ever grown your own okra then you know that you will be either eating it every night or preparing some for the freezer.  For those of you who would like to fry up a batch in the healthiest way possible, here is my recipe for you.

1.  Pick the okra and wash them.  Try to pick them when they are about 4 inches long so they will still be tender.  Don't let them get too big or they will be tough and stringy.

2.  Slice off the top and tip of each okra.  Try to only cut off the stem cap.

3.  Slice the okra into small bite size pieces, about a skinny half inch thick.

4.  Put the pieces in a small bowl and allow them to soak in milk while you prepare the flour dredge and oil for frying.  You can use any kind of milk.  I had some coconut milk and used it and it was great.  It added a very slight sweetness to the okra.

5.  Use a small pot almost halfway full of coconut oil.  Coconut oil is the best oil to fry in because it is high temperature tolerant.  This means that the oil does not convert over to trans fat, which is why frying is bad for you.  But if you use coconut oil, you can still enjoy fried foods and not gain the grams of trans fat.  Coconut oil is good oil.  It is heart healthy!
6.  I heat my oil to slightly below medium.  I don't use a temperature gauge.  But I know when it is ready by dropping one drop of water in the oil.  If it spits and spatters and tries to fry, it's ready for your okra.  Don't fill it anymore than half full because the oil will rise while it is frying and you don't want an oil spill disaster on the stove top.  You can also use your deep fryer if you have one.
7.  While the okra soaks and oil heats, measure out about 2 cups of flour in a wider shallow bowl.
8.  Add your preferred seasonings to the flour.  I add paprika, salt, pepper, a small amount of red pepper flakes.  Add enough seasoning to color the flour or it won't flavor the okra.  I do alot of my cooking without recipes now so don't be afraid of the seasoning.  Just mix it in with a fork and when you see the flour color change, you know you are getting closer to flavor in your breading.
9.  Once the oil is hot enough, take a hand full of okra from the milk and dredge through the flour until well coated.  Set those pieces to the side of the bowl and bring another handful of okra out of the milk and dredge again. 
10.  Once you have as much okra as you can dredge ready, begin to add the okra to the oil.  Allow to cook for a few minutes, until golden brown.  flip them a time or two while they are cooking.  You can use a wide metal meshed spatula to flip them and to pick them up out of the oil.  Drain them with the mesh spatula and carry them to a plate covered in paper towel to help soak up any extra oil.  Once you've cooked them all, they are ready to eat! 

TIP:  If you want to prepare the okra this way and then freeze it, you'll need to blanch the okra first, cool it, slice it, dredge it and lay it out flat on a cooking sheet in the freezer long enough to freeze it, then add it to freezer bags and store away in the freezer.  Anytime you want okra over the winter, just pull out a prepared bag and add right to the oil and fry.