Crispy Okra

• Canola oil, for deep-frying
• 1 1/2 cups fine yellow cornmeal
• Kosher salt and freshly ground black pepper
• 1/2 pound okra, sliced 1/4 inch thick

1. Heat 2 inches of canola oil in a deep saute pan over medium heat until it begins to shimmer.
2. Line a baking sheet with paper towels.
3. Pour the cornmeal into a shallow baking dish and season with salt and pepper.
4. Season the okra with salt and pepper and then toss in the cornmeal.
5. Fry the okra in batches, turning once, until golden brown, about 2 minutes.
6. Transfer with a slotted spoon to the paper towels and season with salt.
7. Serve hot.

canola oil, yellow cornmeal, kosher salt, okra

Taken from www.epicurious.com/recipes/food/views/crispy-okra-382720 (may not work)