2 eggs
1 tbsp. milk
1/2 tbsp. salt
1/8 tbsp. black pepper
1 lb. okra, stemmed & cut in 1/2 inch slices (about 1 cup)
1 c. cornmeal
1 c. oil

In bowl, beat eggs, salt and pepper. Add okra and toss until coated. With slotted spoon transfer to bowl containing cornmeal. Toss again until slices are well coated. In medium skillet, heat oil until hot. Stir in okra, cover and cook over medium heat, stirring frequently until okra is tender and cornmeal is golden brown and crisp; about 10 minutes. With slotted spoon, remove okra and drain well on paper towels. Serve at once. Makes 4 servings.