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Grandma’s Fried Okra and Potatoes
This is a dish my husband loves, and he professes to hate okra! Not the deep-fried, batter-dipped variety, this is quick — something you can keep an eye on while the rest of your supper cooks. And remember, the larger the okra pod, the tougher, so choose small pods.

* 1 pound fresh okra
* 2 large potatoes (baking type — not new potatoes)
* 1 medium white onion, finely chopped
* 1/2 cup cornmeal
* 1 teaspoon salt
* 1/2 cup vegetable oil
* 1/4 teaspoon ground pepper

Wash okra and cut off stem ends. Cut in 1/2-inch pieces. Peel potatoes and chop into 1/2-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.

Heat cooking oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people.

http://www.texascooking.com/recipes//friedokra.htm

Old-Fashioned Fried Okra

* 1 quart okra (4 cups)
* 1/2 cup all-purpose flour
* 1/2 cup cornmeal
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1 egg, well beaten
* 1 cup shortening

Wash okra well and drain. Cut off tip and stem ends. Cut in 1/2-inch pieces, and set aside in medium bowl.

In a separate bowl, stir together the flour, cornmeal, salt and pepper. Pour the beaten egg over the okra, and toss until okra is coated. Pour flour mixture over okra, and toss to coat.

Heat shortening in a large skillet over medium heat (oil should be hot, but not smoking hot). Add okra and fry until brown and crisp. Drain well on paper towels. Makes about 6 servings.

Note: Remember, the larger the okra pod, the tougher it will be, so choose small pods.

http://www.texascooking.com/recipes//fried_okra.htm