I love fried okra, and grow my own. the only to keep okra is to dehydrate it.
but be warned… you fill a few trays, and when it’s done your first thought is “where did all my okra go??” it shrinks up a LOT.
and then when you rehydrate it, you think “1/4 cup dosen’ty look like near enough, i’ll add some more” only to realize it ballons up as much as it shrank down.
and fried dehydrated okra fixed in January tastes like it just came out of the garden.
