6 half-cup servings MAKE AHEAD: Fried okra is best served right after it's made, but it can hold in a warming drawer or in a 180-degree oven for 30 to 60 minutes, placed in a paper-towel lined bowl. From columnist David Hagedorn. Ingredients 1 1/2 pounds fresh young okra, stem ends trimmed, cut crosswise into 1/2-inch slices (about 3 cups) 1 cup yellow cornmeal 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 cups canola oil, for frying Directions Place the okra in a 1-quart plastic food storage bag. Add the cornmeal, 1/2 teaspoon of the salt and the pepper; seal and toss the okra to coat evenly. Let it sit for at least 30 minutes at room temperature to release its moisture. Heat the oil in a 10-inch skillet over medium-high heat until the oil shimmers. Line a medium bowl with several layers of paper towels. Pour the okra into a strainer and shake (over the sink) to remove any excess cornmeal. Distribute the okra evenly in the hot oil. Use a long spoon or tongs to make sure all the pieces are submerged, then cook undisturbed for at least 5 minutes. Do not stir until the cornmeal coating has set, then fry for 8 to 10 minutes, stirring gently and occasionally so the okra gets evenly browned and cooked through. The okra flesh should be a dull greenish brown when done; if it the color looks bright, the okra is not done. Remove from the heat. Use a slotted spoon or skimmer to transfer the okra to the paper-lined bowl. While the okra is still hot, season it with the remaining 1/2 teaspoon salt. Serve warm or at room temperature. NUTRITION Per serving: 121 calories, 4 g protein, 20 g carbohydrates, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 402 mg sodium, 5 g dietary fiber, 1 g sugar 