1 pound fresh okra
1-1/2 cups yellow cornmeal
1 tablespoon seasoned salt
1 teaspoon salt
1/2 tsp ground black pepper
vegetable oil, for frying
Cut off and discard tip ends of okra. They CAN be eaten, of course, and I’ve even fried them along with the rest before, but they aren’t nearly as pretty as the others…so they can kind of mess up the overall look.
Cut okra into 1/2 inch slices.
Combine cornmeal, seasoned salt, salt, and pepper. Dredge the okra, in batches, in the cornmeal mixture.
Pour oil to a depth of 1/2 inch into a dutch oven or cast iron skillet (my personal favorite). Fry okra, in batches, for 6 minutes, or until golden brown.
The same cornmeal mixture is AMAZING for fried green tomatoes, fried yellow squash, and cucumber slices.
Recipe credit: Taste of the South Magazine