I can't really explain this ruin. Hubby brought me home this okra from a customers house. Seemed like a good excuse to fry up some okra.
I followed Paula Deen's recipe for fried Okra. They get sliced, dipped in buttermilk, then dipped in a flour, cornmeal mix. Then fried until golden.
They looked good, they smell good, they even tasted pretty good. The trouble was that they were chewy and stringy. It was impossible to eat them. It was like you were left with a mouth full of fur after chewing. They were gross and I tossed them all.
Any idea where I went wrong? My first guess is that the okra wasn't ready to be picked?