From Todd Most people seem to have a love–hate relationship with okra. When cooked, it can develop a bit of an unappealing slimy texture. Like Grandma used to say, however, “It isn’t that you don’t like something, it is just that you haven’t found a way it’s prepared in which you do.” What better way to convert someone into an okra lover than by serving it to them nicely battered and fried? This Italian-style batter is our absolute favorite for frying veggies: light and crisp, with white wine and nutmeg giving it a special sweetness. Make sure the oil is nice and hot before frying, or the okra will come out oily. The resting period after dipping the okra in the batter allows the excess batter to drip off and also helps bind the batter to the surface of the okra. Without that time, the okra will often slip out of the crust when you bite into it. The batter works equally well for just about any vegetable or meat you like to fry.