Norma, I have always just used the smaller okra pods and cut. I use a mixture of corn meal and flour seasoned with salt, pepper, and garlic powder. Dip in dry mixture, dip in egg, re-dip in dry mixture. This has always worked for me. I have never taken the time like Brad does to blanch and soak. I don't think my family could watch while I did all those things! They're too impatient for their okra!!!! I cook them quickly so as not to "loose" them.
I was out of flour one time and the okra ready to go - all I had was a package of pancake mix - YUMMERS!!!!! It worked like a dream. I just used that like I would the flour then used the egg the same.
I'm going to remember about freezing or cooling things like onion rings - that's for sure. I'll try that with my okra next time but I have had pretty good luck.
"Count yourself...you ain't so many" - quote from Buck's Daddy