2 lbs. okra, cut crosswise into 1/4 inch slices, discarding the stems and tips
1/2 c. yellow cornmeal
Vegetable oil for deep frying
coarse salt for sprinkling the okra

In a bowl, toss okra with cornmeal to coat thoroughly. In a coarse sieve, shake off excess cornmeal. In large deep skillet, heat 1 inch of oil to 375 degrees on a deep fat thermometer. Fry okra in batches, stirring occasionally, for 2 or 3 minutes or until golden and transfer with a slotted spoon to paper towels to drain. Sprinkle with salt to taste. Yield: About 4 cups.