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FRENCH FRIED OKRA 
Use fresh or frozen okra, whole pieces. Cut off ends and rinse thoroughly. Sprinkle with a little salt and let stand for a few minutes. Dip in one beaten egg to which about a teaspoon of water has been added. Put 1/4 to 1/2 cup of plain flour in a medium paper bag, plus a little salt (about 1/2 teaspoon). Put about a handful of the okra, which has been dipped in the egg, in the bag and shake until each piece is coated with flour. Put shortening in frying pan about 1/2 to 3/4 inch full. When fat is hot, but not smoking, add the okra about a handful at a time or enough so that the pieces are all separated in the pan. The fat should be hot enough to bubble when the okra is added. When the okra is a light beige not quite golden brown, turn and cook for another minute or until each piece is golden brown. Be careful not to let the okra get too brown. A beige color is better than a brown. Lift out of pan with utensil that the fat can drip through and drain on a piece of toweling or brown paper. Lightly sprinkle with salt while okra is hot and draining if desired.
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