Okra is a staple of the South, and it gets even more of a Southern kick when it's dusted in cornmeal and deep-fried.
- Canola oil, for frying
- 3/4 Cups cornmeal
- 1/2 Teaspoon salt
- 1/2 Pound okra
Fill a large heavy-bottomed Dutch oven or cast-iron skillet with 1-inch canola oil and set it over high heat until it reaches 350 degrees .
Meanwhile, thinly slice the okra and toss it together with the cornmeal and salt until well-coated. Transfer the okra to a sieve or colandar and shake off the excess cornmeal.
Fry in the oil until golden brown, about 3 minutes. Transfer with a slotted spoon to a towel-lined plate to cool. Serve alongside ranch dressing or hot sauce.