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Fried Okra—For Those Who Like Okra Crispy.

Cooks' Note

Use a heavy, high-sided pan, such as a saucepan, to prevent the hot oil from spattering. Test to see if your oil is hot enough by putting a single pod into the pan; if the oil sizzles, you’re set to fry. If you use olive oil, which burns at a lower temperature than canola oil, take care not to let it smoke.

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