2 pounds okra 1 cup plain corn meal 1 cup flour 1 1/2 quarts vegetable oil for deep frying
method wash okra and cut into fairly thin slices; do not use stem or tip. Make sure okra is moist with water and place in large plastic container with lid. Add meal and flour. Place lid on container and shake several times. Remove lid and make sure all okra slices are coated with meal-flour mixture. Fry coated okra slices in deep vegetable oil until brown. Remove with slotted spoon and drain on paper towel. Salt to taste while hot.
From 'A Taste of Georgia' by members of the Newmann Junior Service League circa 1976
