weaver@spdcc.com (Read Weaver) (02/22/91)
A basic recipe for breaded okra: Briefly wash 1-1/2 lbs young okra. Cut off tops, and slice in 1/4" or so slices. Discard any that are woody. Mix 1c cornmeal, 1 egg, 4-6 Tbl water (enough to make gooey). Flavor with cayenne, black pepper, pepper sauce, whatever. Mix in the okra slices. Fry over low heat in olive oil (or for greater authenticity, bacon grease). The batter will mostly not stick, but that's okay, you end up with okra and cornpone. Cook this quite a while, to dry it out--makes it non-slimy.