Heat oil in a skillet over medium heat and fry the okra slices until golden brown and crispy, turning them occasionally to ensure even cooking.
Once cooked, transfer the fried okra to a paper towel-lined plate to drain any excess oil. Serve hot as a side dish or snack, and enjoy the crunchy exterior and tender interior of this Southern favorite.
Begin by blanching fresh okra pods in boiling water for a few minutes, then immediately transfer them to an ice bath to stop the cooking process and preserve their vibrant color.
Once cooled, slice the blanched okra into bite-sized pieces and place them in a mixing bowl. Add diced tomatoes, chopped red onion, minced garlic, and chopped fresh herbs (such as parsley or cilantro) to the bowl with the okra.
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