1 lb. small okra pods (2 inches or less in length)
Vegetable oil for deep frying
About 2/3 cup coarsely ground cornmeal
Kosher salt and freshly cracked black pepper to taste.

Bring a medium pot of salted water to the boil.
Fill a large bowl with ice and water. Blanch the
okra in the boiling water for 2 min, drain, plunge
into the ice water to stop the cooking process, and
drain again. In a large deep saucepan, heat 1 inch of
oil until hot but not smoking. Dry the okra well on
paper towels and dredge in the cornmeal, shaking off
the excess. In batches, add only enough okra to the
hot oil to form a single layer and cook until golden,
about 3 minutes. Drain on paper towels, season
generously with salt and pepper, and serve immediately

ENJOY!!!