Cut okra cross-wise into 1/4 inch rounds. Beat eggs and combine with pepper in a bowl; spread corn meal on a plate. Dip okra into eggs to coat and then roll in corn meal. In a heavy skillet heat oil to a depth of one half inch and fry half the okra until they are tender and corn meal is golden and crispy about 10 minutes. Remove with slotted spoon and blot on paper towels. Add more oil and fry the remaining okra. Serves 4-6 persons.

Fried Okra 2

1/2 cup of cornmeal
1/4 cup of all-purpose flour
1 teaspoon of salt
1/4 teaspoon of pepper
4 cup of tender okra
Bacon drippings

Combine dry ingredients in a paper or plastic bag and mix well. Rinse okra and cut into 3/4 inch slices. Shake in a bag to coat with dry ingredients. Heat drippings in skillet and fry okra turning often until browned. Makes about 6 servings.