Ingredients

• cooking oil
• salt
• fresh okra
• corn meal

Method

You will need a large cast iron skillet.  Put enough oil in to cover the bottom of the skillet and turn on medium heat.  While oil is heating, slice okra into 1/4 inch pieces.  Coat with cornmeal, and place into skillet,  adding enough coated okra to cover the bottom of the skillet, but being careful not to overcrowd the skillet.  Allow to brown on both sides, turning occasionally.  Do not salt the okra until it has finished cooking because salt will cause the okra to “sweat,” making it less crispy.   Place cooked okra into a serving dish and salt well.  Enjoy!