1 lb. fresh okra
2 eggs, beaten
1/4 c. buttermilk
1 c. self-rising flour
1 c. self-rising cornmeal
Vegetable oil

Wash and slice okra; pat dry with paper towels. Combine eggs and buttermilk; add okra, and let stand for 10 minutes.

Combine flour and cornmeal. Drain okra, small portions at a time, using a slotted spoon. Dredge okra, small portions at a time, in flour mixture. Pour oil to depth of 2 to 3 inches in a Dutch oven or heavy saucepan. Heat to 375 degrees. Fry okra until golden brown. Drain on paper towels and serve immediately. Yield: 4 servings.