- Samantha Goff
- fresh okra, stems removed and chopped in 1/2 inch pieces
- pepper, to taste
- salt, to taste
- 2 or more eggs, beaten
- cooking oil
- Roll the chopped okra in the eggs and then in to the cornmeal.
- Toss in to a preheated skillet with two tbsp of oil and salt and pepper to taste, cook until browned.