Okra is delicious deep-fried, but more versatile than you think. The smaller pods are the most tender, so look for ones 3-4 inches long and refrigerate and cook within a few days. Okra "slime" naturally thickens stews and soups. The substance is released as you cut the pods, so we suggest cutting them into larger chunks, rather than thin slices. This dish is simple to make, but it packs an amazing amount of flavor from tender sautéed okra, sweet corn, Cajun spices, and buttery garlic breadcrumbs.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.