Old-Fashioned Fried Okra

Fried okra is a southern staple, and now that frozen chopped okra is available in most supermarkets, it can be enjoyed year round. (Mind you, fresh is better than frozen, but good, fresh okra can be hard to find outside the southern states.) This recipe makes classic fried okra, as opposed to what is often found in many restaurants -- okra so heavily battered you can hardly taste the okra.

1 quart okra (4 cups)
1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, well beaten
1 cup shortening

Wash okra well and drain. Cut off tip and stem ends. Cut in 1/2-inch pieces, and set aside in medium bowl.

In a separate bowl, stir together the flour, cornmeal, salt and pepper. Pour the beaten egg over the okra, and toss until okra is coated. Pour flour mixture over okra, and toss to coat.

Heat shortening in a large skillet over medium heat (oil should be hot, but not smoking hot). Add okra and fry until brown and crisp. Drain well on paper towels. Makes about 6 servings.

Note: Remember, the larger the okra pod, the tougher it will be, so choose small pods if you're using fresh okra.