Fried Okra

1 lb. okra
3T all purpose flour
2 egg whites, room temp
1 1/2 c. cornmeal
canola oil for frying
salt to taste

Wash okra and drain well. Remove tip and stem ends. Cut okra into 1/2" slices. Coat okra with flour. Beat egg whites until stiff peaks form; fold in okra.

Stir in cornmeal, coating okra well.

Deep fry in hot oil until golden brown. Drain on paper towels. Sprinkle salt to taste. Yields: 4 servings

***You can use frozen, cut okra found in the freezer section of the grocery store.

***When growing up, my parents always grew a garden. Of course, my sister and I helped. One of the vegetables my parents would grow was okra. So off to the garden with socks on our hands and a knife to cut the okra off the stalks. (if you have ever had to cut okra from a garden, then you know why you use protection such as socks on your hands) With so much okra, my mom found this recipe to enjoy the fruits of our labor. It was and still is one of my favorite ways to eat okra other than pickled. And as fried okra goes, this is the best way I have eaten it and this is the best recipe I've used.

***You can also freeze coated okra to use for a later meal.

***My parents no longer grow a garden, so when the produce stands and Farmer's Market opens, I'll be going to get me some okra for frying.