Okra thrives on heat and humidity, so it’s no surprise to find it grown prolifically in the Deep South. It generally shrugs off temperatures that can wilt and wither other plants. This hot weather veggie came to North America by way of Brazil and French Guinea, landing in French Louisiana by the 1700s, according to statesman.com. It became a staple in Cajun and Creole cooking. Alongside other foods like black-eyed peas and kidney and lima beans, it was a testament to the rich African heritage in Southern cuisine.

Ask any 10 okra-eaters in the South their favorite way to enjoy it and at least eight will answer “fried” — those sliced bits of okra dredged in buttermilk, flour and cornmeal, maybe herbed seasonings, and transformed into crunchy golden brown nuggets. And, any gumbo recipe isn’t complete without okra. The vegetable works in other soups and stews, too. Or toss the whole okra pod in olive oil, salt and pepper and grill it for eight to 12 minutes until browned (but still firm), says the Ward’s Supermarket blog out of Gainesville, Florida. You can also roast the okra on a greased baking sheet at 425 F for the same length of time. And don’t forget pickled okra.

When okra shopping, look for brightly colored pods; they indicate freshness and tenderness. Avoid pods more than 4 inches long, which have a higher chance of being mature, meaning a tougher outside shell, per Ward’s advice.

Check the texture: If the pod is overripe, it will have a sticky, slimy texture. A perfect okra should snap easily in half. Steer clear of pods that are blemished, limp or dry-looking.

Once home, keep okra pods in a paper bag or wrapped in paper towels inside a perforated plastic bag. Store them in the warmest part of your fridge, and try to use them up within two to three days of purchase.

Granted, some folks take a bit of convincing with okra; one of the best ways to win them over is probably to serve it up as a crispy, savory appetizer. Two fried okra recipes follow, one a lighter version of the soul food favorite. Or, flavor your Labor Day weekend with the other recipes that team up the hot weather vegetable with other favorites like tomatoes and corn.

SOUTHERN FRIED OKRA

Prep/total time: 30 minutes

Makes 2 servings

1-1/2 cups sliced fresh or frozen okra, thawed

3 tablespoons buttermilk

2 tablespoons all-purpose flour

2 tablespoons cornmeal

1/4 teaspoon salt

1/4 teaspoon garlic herb seasoning blend

1/8 teaspoon pepper

Oil, for deep-fat frying

Additional salt and pepper, optional

• Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture.
• In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375 F. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.Nutrition facts: 3/4 cup: 368 calories, 31g fat (2g saturated fat), 1mg cholesterol, 410mg sodium, 19g carbohydrate (4g sugars, 4g fiber), 5g protein.

  (Source: tasteofhome.com, originally published as Southern Fried Okra in Reminisce Extra January 2008)

  LITE FRIED OKRA

  Makes 4 servings

  2 cups okra (fresh, sliced)

  3/4 teaspoon vegetable oil

  1/8 teaspoon salt

  1/8 teaspoon pepper

• Wash hands with warm water and soap.
• In a bowl, mix sliced okra, oil, salt and pepper.
• Coat a large fry pan with cooking spray.
• Heat over medium heat, and add okra mixture, turning often with a wooden spoon or spatula.
• Cook until okra is browned, about 10 minutes. Serve with hot sauce or favorite relish(Source: usda.gov/Arizona Nutrition Network)

  OKRA AND TOMATOES

  1 tablespoon oil

  1 medium onion, chopped

  1 pound okra, cut into 1/2-inch slices

  2 fresh tomatoes, chopped

  1 teaspoon sugar

  Salt and pepper, to taste

• Heat oil in a heavy nonreactive skillet over medium high heat.
• Cook onion 3-4 minutes or until translucent. Add okra and cook another 5-6 minutes, or until okra begins to brown.
• Stir in tomatoes, sugar and salt and pepper to taste. Cover skillet and simmer over low heat 20-30 minutes or until thickened.(Source: Muskogee County Oklahoma Cooperative Extension Service)

  VEGGIE STIR FRY

  Makes 6 servings

  1 teaspoon margarine

  1/2 onion, chopped

  1 tomato, diced

  2 ears of corn, or cut from cob

  10 okra, sliced

  3 yellow squash, medium, sliced

• In a frying pan over medium heat, cook margarine, onion, corn, squash and okra for 5 minutes until tender.
• Add diced tomatoes and continue cooking for 3 minutes.(Source: University of Kentucky Cooperative Extension Service)

Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.