Okra, an important member of the canon of Southern foods, is delicious when it’s fried, stewed, sautéed, or roasted. One of the more traditional (and our favorite) ways to cook this beloved vegetable is to slice it and fry it in cornmeal 💛 Ingredients: - 6 Tbsp. canola oil, divided - 2 lbs. fresh okra, stems trimmed, cut into ½-inch pieces - 1 1/2 tsp. coarse sea salt - 1 tsp. black pepper - 2/3 cup fine yellow cornmeal - 1/8 tsp. cayenne pepper Directions: 1. Place 1 ½ tablespoons of the canola oil in each of 2 medium-size nonstick skillets, and heat over medium-high. 2. Divide okra between skillets, and stir to coat. Cover and cook, stirring occasionally, until bright green, about 10 minutes. Sprinkle okra in each skillet with 3/4 teaspoon salt and 1/2 teaspoon black pepper. 3. Divide yellow cornmeal and cayenne pepper evenly between skillets; stir to coat. Drizzle 1 1/2 tablespoons oil over mixture in each skillet, and cook, uncovered, stirring occasionally, until okra is tender an...