1 CUP YELLOW CORNMEAL
1/2 TEASPOON SALT
2 EGGS, BEATEN
1-1/2 POUNDS OKRA, WASHED AND STEMMED SLIGHTLY
2 CUPS OIL
COMBINE THE CORNMEAL AND SALT ON A PLATE.
COAT OKRA IN BEATEN EGG.
DREDGE IN CORNMEAL.
HEAT OIL OVER MEDIUM HEAT.
ADD OKRA IN BATCHES UNTIL GOLDEN.
DRAIN.
SERVE IMMEDIATELY.
