6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
2 lbs. fresh okra, sliced 1/2-in. thick
1/2 cup soy milk
•Heat the oil to 350°F in a large, heavy-bottomed skillet or a large pot. You may not need to use all 6 cups of oil depending on the size of your pan. Do not fill the pan more than halfway up the sides with oil.
•In a medium bowl, combine the cornmeal, flour, salt, black pepper, and cayenne pepper. Dip the okra in the soy milk and then dredge in the cornmeal-flour mixture to coat well.
•Carefully add the coated okra to the hot oil and cook until golden brown. Remove from the oil, drain on paper towels, and then serve immediately.
Makes 8 servings