While you can find frozen okra at many grocery stores, it won't match the quality and convenience of okra you've frozen yourself. Don't just throw the okra into a bag and call it a day. Instead, take a few extra steps now to ensure that your okra looks and tastes as fresh as the day it was picked. Use your frozen okra for frying, or toss it into a hearty gumbo.
Wash the okra thoroughly under cold running water. Separate the pods into two groups: those longer than four inches and those shorter than four inches.
Slice off the stems, being careful not to expose the seeds.
Blanch the okra in a large pot of rapidly boiling water. Blanch small pods for three minutes and large pods for four minutes.
Transfer the blanched pods to a large bowl filled with ice water immediately after removing them from the boiling water. Allow the okra to cool in the ice water until they're completely cold, about five minutes. Drain the pods thoroughly.
Leave the okra whole or slice it, depending on your preference. Place the okra into a large, freezer-safe, zip-top plastic bag. Squeeze out as much air as possible, seal the bag and label it with the date. Store the bag in the freezer.
If you intend to fry your okra, slice the pods crosswise and dredge them in cornmeal before placing them in the bag.