okra (20 or so pieces), cut in 1/2-inch slices
seasoning salt, to taste (Lawry's)
1 tbsp. milk
cornmeal
enough oil to deep fry

Cut up okra into 1/2-inch pieces. Place in container, salt generously, and add one tablespoon milk. Mix for 1 or 2 minutes. The okra slime and milk will form a "glue" to help hold onto the cornmeal. Toss the okra into a pan full of cornmeal, shaking until covered.

Transfer into medium-hot oil, cooking 5 to 10 minutes, until pieces lose sliminess and become slightly chewy. Test a piece every minute after 5 minutes. There is a fine line between too slimy and overcooked!

Optional, throw in a jalapeno or two or three with the okra when slicing. They will cook at about the same speed.

Submitted by: Kevin from Greenfield