I like fried green tomatoes and squash but we didn’t plant squash this year. When I cook okra I wash it and thin slice it. I wash it again to make it good and slimy and drain. I mix flour and corn meal together and coat the okra pretty heavily. Drop it in a hot skillet, salt and pepper it, and fry until almost burned, but not burned. That way you cook away all of the slime and it’s crispy. I do use a good healthy oil to fry it in but any oil is loaded with calories. If I fry squash I do it the same way you do.
I (we) kind of scaled back this year due to multiple reasons, so the big things we went in on is Roma tomatoes, bush cukes, and winter (spaghetti) squash. We love spaghetti squash because of the versatility. The vines have also taken over everything within ten feet of them. LOL
Believe it or not, you can completely skip coating okra in either flour or cornmeal and still fry it up really crisp. That’s how I’ve been doing it for some years now. It’s also delicious grilled or broiled until browned and crisp.
Peach