photograph by Matt Hulsman

Fresh okra
1 egg, beaten
Salt and pepper to taste

Wash and dry okra. Cut diagonally into ½- to 1-inch pieces. Dip in beaten egg. Roll in mixture of cornmeal, salt, and pepper. In frying pan, heat vegetable oil to almost boiling. Brown, turning okra constantly to avoid burning. Drain on paper towels before serving.


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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.