Fried okra the right way.

First you want fresh tender pods. For the Clemson Spineless I grow that about an index finger long. Cowhorn can go longer but they need to be tender.

Trim off the stem ends, slice into half inch rounds. Dredge in plain cornmeal seasoned with salt, pepper, maybe some cayenne if you like a little tingle.

Heat some oil in a skillet, just enough to cover the bottom. Fry the okra in a single layer until browned and crisp.

Tip, add some diced green tomatoes before dredging.

From last week. Love summer time