CORNMEAL-FRIED OKRA

SERVES 4

WHETHER YOU WANT TO reproduce a classic Southern specialty or just simply get fresh okra from the garden to the plate as fast as you possibly can, here is a delicious way to do both at the same time!

Grapeseed oil for frying

1 cup cornmeal

Salt

1 pound okra, halved lengthwise

Heat about 1 inch of oil to about 375°F in a medium skillet. Meanwhile, in a small bowl, stir together the cornmeal and 1 cup water, then add salt. Working in batches, dip the okra in the batter, letting any excess drip off. Drop the battered pieces in the skillet, a few at a time, and cook until they turn golden, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Sprinkle with salt, then eat ’em up.