[DonDuck]

Does the cornmeal stick to the sides of the cut okra using only the slime as well as on the cut ends. Your "frying" process sounds really good. When I used to eat a lot of transitional fried okra, I preferred it cooked much more brown than fried okra served in restaurants.


Since I am only trying different okra dishes to find out which recipes I like best, I made a baked okra dish the other night which I thought was very good. The recipe required okra cut as if it would be fried, cherry tomatoes cut in half, and corn. A table spoon of olive oil was added and everything was mixed in a bowl and spread on a cookie sheet. It was cooked at 350 degrees until slightly brown. I believe it cooked for forty five minutes. The okra tasted very much like fried okra without any type of coating.