- 10 okra pods sliced into 1/4 inch pieces
- 1 egg, beaten
- 1 cup cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup vegetable oil
- Rinse the whole okra pods under cold water, drain, pat dry, trim tops, and cut into ¼-inch pieces. Set aside, salt lightly, and let stand at room temperature for at least 20 minutes. The salt will bring out the “goo” in the okra, allowing the cornmeal to adhere even better and making it crispier.
- Soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place the okra in hot oil.
- Reduce heat to medium when the okra first starts to brown. Cook until it's golden. Drain on paper towels.