I made Fried Okra this weekend at a bbq at Zap’s place.

HOW I DID IT Get some raw okra, cut off the stem and skinny part at the bottom, and then slice it into pieces about 1cm long. Put all these okra pieces in a gallon plastic bag. Add corn meal and seasoning (I used Tony Chachere’s Creole (best ever), but you could use normal seasoned salt if you’re a wuss). Shake. Put in pan with some olive oil (but not too much olive oil - once your corn starch stops absorbing it, stop). Fry for a while (the interior of the okra should be soft when you eat it).