1 lb. okra
1/3 c. plain cornmeal
1/4 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
Vegetable oil
2 med. potatoes, peeled and cut into 1/2 inch cubes

Wash okra well; drain. Cut off tip and stem ends; cut okra into 1/2 inch slices, and set aside.

Combine cornmeal, flour, salt, and pepper, mixing well. Dredge okra in cornmeal mixture; cook in 1/2 inch oil over high heat until golden, stirring occasionally. Add potatoes; cook until potatoes are golden and okra is light brown. Drain vegetables on paper towels; serve immediately. Yield: 6 servings.