Some good things take time. (Oh, I sound like a cheap wine commercial.) In the case of okra I know of no way to get to this delicious vegetable except through slow and proper cooking. Every black cook agrees with me, I am sure. So, calm down and be prepared for okra that is wonderful and tasty. And no, it will not be "slippery." Cut the tops off the okra and cut into 1/2-inch slices. Mix the egg with 2 tablespoons water and toss with the okra. Add the cornmeal and salt and pepper. Mix well so that all pieces are coated. Pan-fry in a bit of oil over medium heat. Shake so that the pieces separate and brown evenly on both sides. You may have to do this in 2 batches. This dish must be cooked slowly and carefully so that the okra dries out a bit in the cooking. From
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 4|
|Calories from Fat: 14 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 52.9mg||16 %|
|Sodium 70.5mg||2 %|
|Potassium 540.9mg||14 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 14g|
|Protein 5.7g||8 %|
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Calories per serving: 107
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