"I've always thought of okra as one of the cuter vegetables, with its fuzzy little ridged pods and almost cap-like stem. But as adorable as okra is, some folks find it off-putting due to its tendency to become slimy when cooked. This recipe for Fried Okra from Mary Mac's Tea Room by John Ferrell is a wonderful way to convert the okra-averse since the quick-fry leaves the okra soft with an amazingly crisp crust. It's even more addictive than a plate of fries. This is a fun deep-frying project that's relatively mess-free as well. The okra is cut into small pieces, dipped in a buttermilk-egg mixture, then tossed in a seasoned combination of flour and cracker crumbs, limiting sticky fingers and unwanted counter drippage." - Steven Perez from Bookmarklet