1 lb. tender okra pods (2 to 3-inch)
1 tsp. salt
1 tsp. lemon juice
1 c. cornmeal
1/2 c. flour
1 tsp. baking powder
1 tsp. onion powder
1/2 tsp. each salt and cayenne pepper

Parboil okra pods 8 to 10 minutes with salt, lemon juice and water to cover. Drain okra and rinse in cool water; drain well. Coat in a mixture of cornmeal, flour, baking powder, onion powder, salt and cayenne pepper.

In a large heavy skillet, place enough olive or peanut oil to be 1-inch deep. When oil is hot, reduce heat to medium. Drop okra pods in the oil and fry until dark golden brown. Place on paper towels to absorb excess oil.

May be served as a snack or with a sandwich instead of potatoes.