Originally Posted by TalonBrew
Looks like home.
Question. When I tried to make my okra, the breading peels off in the pan. (Should have paid more attention to my grandmother). How did you make yours look so good? I fry mine up in a cast iron skillet and crisco.
Sorry, just saw this.
Everything on my plate for this meal was from scratch, except the breaded okra. It was frozen, and they go into the oil frozen. I have the same problem you do. I want to try breading some fresh okra, and doing a quick freeze on them, to see if it would get the same results as store-bought frozen breaded okra.
Also, I deep fry mine, a small amount at a time. I think that helps keep the breading on, compared to pan frying. You don't have to touch them while they fry.