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 towel. Combine eggs and buttermilk. Add okra and let stand for 10 minutes.

Combine flour and corn meal. Drain okra, small portions at a time, using a slotted spoon. Dredge okra, small portions at a time, in flour mixture.

Pour oil to a depth of 2 to 3 inches in a heavy saucepan. Heat to 375 degrees. Fry okra to golden brown. Drain on paper towels. Serve immediately. Yield 4 servings.