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:
