Jann Lea-Van Remortel
Fresh okra, sliced 3/8ths to 1/2 inch. Coat in beaten egg white and drain. Coat with yellow cornmeal, salt and pepper. Heat 1/4 inch of canola oil in a large skillet (should be in one layer). Fry okra until lightly browned and crisp on the outside.
It was the only vegetable (besides corn-on-the-cob maybe) that me and my siblings all LOVED! I still make it with okra grown in my Tucson, AZ garden.