Breading vegetables takes the longest time of any of the steps of frying. While getting a batch of okra ready to hit the oil, I tried something a little different that did shave off some time. Most cooks that fry know that when breading, the steps are dry ingredients, wet, then dry again. The fancy term for this is "standard breading method." I just say, "dry, wet, dry."
I filled a sheet pan with flour and did the first step of dry ingredients on all the okra at one time. I think it went a little faster this time. But, no matter how long it takes, a piece of crispy, salty okra is worth it.