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 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.
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.