Prep time: 3 minutes
Cook time: 15-20 minutes (you can rush it a bit, but I prefer to let them cook slowly)
Cost: a few cents if they come from your garden
2 Tbsp cornmeal
a bit of oil (enough to thinly coat the bottom of a skillet--I use a small one for this small job)
a bit of salt
Coat small skillet with a bit of olive oil. Heat to medium or just below that.
Cut the okra into discs. You'll notice some strings of goop. Don't be grossed out--it's that goop that's going to make this so easy (come on, eggs are goopy too). Dip or sprinkle the okra with cornmeal on both sides. Sprinkle generously with salt. Place in a skillet (it should be hot enough to sizzle a bit, but not smoke or burn). Let the okra cook until golden or a little browner than golden. Flip and do the same on the other side. I like to do this slowly, so I usually turn my heat down to medium low partway through. I feel like the slower you cook them, the less likely you are to burn the outsides while leaving the insides mushy. However, if you just can't wait (and who could blame you), you can speed these up a bit--just keep an eye on them and flip them when they need it. They can actually handle a wee bit of charring, but not--obviously--too much.
Posted by tastycheapskate.blogspot.com