1 qt. fresh okra
1/2 c. flour
1/2 c. yellow cornmeal
1/2 tsp. salt
1/8 tsp. black pepper
1 egg, well beaten
2 tbsp. milk
1 c. shortening

Wash and trim ends off okra. Drain on paper towels. Cut okra into 1/2 inch slices and set aside. Combine flour, cornmeal, salt and black pepper. Mix well.

In another bowl combine milk and egg. Beat Dip okra pieces into egg batter, then dredge in flour/cornmeal mixture. Try to keep the pieces separate to produce crispier okra. Heat the shortening in a large skillet. Fry okra until brown and crisp. Drain well. Yields 6 servings.