Fresh Pan Fried Okra, "Granny's Recipe"

My Mother was an expert at frying okra. She could fry it into a crispy-on-the-outside, almost caramelized shell and at the same time very tender inside. My mom's method of pan frying the okra was pan frying it in melted shortening. I use to pan fry mine in melted shortening too, but I switched to cooking oil for a healthier indulgence. One rule she did have was not to salt the okra until after it was fried, because it makes the okra loose it's moisture while it is cooking and will make it tough. I must say growing up, this was one of my all-time favorite dishes that my Mom prepared for us. She always cooked okra in a cast-iron skillet, and always served it with fresh peas, onions quartered, and Chow Chow (another recipe I will share later). When I was a girl growing up in the '60, we ate many a meal with just fresh vegetables out of the garden with a pan of cornbread to go with it, and called it a meal. That is the way we ate this pan of okra. I made a pan of cornbread to go with a pot of peas and we called it "a delicious meal".

Fresh Pan Fried Okra, "Granny's Recipe"

1-2 pounds of fresh okra, stems removed, sliced 1/4-inch

1/2-3/4 cup yellow cornmeal

1/2 cup vegetable shortening or vegetable oil

salt to taste

Preheat a large iron skillet over medium heat with shortening or oil. In a bowl add okra, sprinkle corn meal on top; toss to coat. Add the okra all at once to the prepared skillet and fry until golden brown on 1 side, approximately 6 to 7 minutes. Do not disturb until the bottom is golden brown. Turn the okra with a spatula and do not disturb until the majority of the other side is golden brown as well, approximately 3 to 4 minutes. Now stir occasionally until all of the okra is golden on all sides, approximately another 3 to 4 minutes. Remove the okra from the pan with a slotted spoon or spatula to a cooling rack set over a newspaper-lined sheet pan. Season, to taste, with salt and allow to cool for 1 to 2 minutes before serving.