Hedda's Fried Okra

Don't be fooled - this isn't your momma's fried okra - it doesn't have a thick batter covering and is thusly much easier to cook and healthier, too.

Ingredients
3 cups fresh sliced okra
1/2 -2/3 cup cornmeal
garlic salt, to taste
cracked pepper, to taste
olive oil

Rinse the okra and pat with a paper towel to remove the excess water (the okra will be slightly sticky and damp). Toss in bowl with cornmeal, garlic salt and cracked pepper. Heat olive oil over medium heat in a non-stick skillet - the olive oil should only barely cover the bottom of the pan. When the oil is hot, pour in the okra. It's important to make sure that you only cover the bottom of the pan one slice thick. If the okra is stacked, it will not cook properly and will be gooey. Let the okra cook for about 7 minutes and then flip it over with a spatula. It will need to cook for about 15 -20 minutes depending on your stove and how often you flip it. A good indicator is that the oil has cooked away and the light breading on the okra will be darkening. Place okra on a paper towel to absorb excess oil and then serve!