Yield: approximately 4 servings


pound fresh okra, stem ends trimmed and sliced

½ cup yellow cornmeal

teaspoons kosher salt

teaspoon ground black pepper

Vegetable oil

1. In a large bowl, combine okra, cornmeal, salt, and pepper, stirring to combine. 


2. In a large cast-iron skillet, pour oil to a depth of ½ inch; heat oil to 375°. Fry okra, in batches, until golden brown. Remove from pan, and drain on paper towels. Serve immediately.


 Note: For an extra-crispy texture, okra can be cooked until almost black.