Fried Okra

• 1 1/2 pounds small-medium okra pods
• 1 to 2 cups plain white cornmeal
• 1/3 to 1/2 cup solid vegetable shortening
• Salt, to taste

1. Place un-cut okra pods in a bowl of cold water.
2. Place 1 to 2 cups plain white cornmeal (not self-rising) in a plastic bag.
3. Drain and discard tip and stem end of okra pod.
4. Slice into 1/4-inch slices directly into the cornmeal.
5. Shake bag often to coat each piece well.
6. Depending on the amount of okra you are preparing, start 1/3 to 1/2 cup shortening to melt in a heavy skillet over medium high heat.
7. When all the okra is well coated with cornmeal, place in a sieve and shake gently to remove excess cornmeal.
8. Test the pan for correct heat by placing 1 slice of okra in the hot shortening.
9. If it sizzles, the pan is hot enough.
10. Place the remaining okra into the skillet.
11. Cover the skillet.
12. Allow the okra to fry 3 to 5 minutes.
13. Uncover and turn gently.
14. Cover and continue to fry, checking and turning as needed until okra is quite brown and very crisp.
15. Salt to taste.
16. Place 2 or 3 crumpled paper towels in a serving bowl.
17. Remove okra to towels and allow to drain well.

okra pods, white cornmeal, vegetable shortening, salt

Taken from www.foodnetwork.com/recipes/fried-okra-recipe0.html (may not work)