From Aunt Rose.
For another take on this and more on the history of okra, see the post for Yesterdish’s Country Fried Okra.
From a box sold in Warren, Michigan. Click here to see the front in full size.
This box was a birthday gift to AdGo from Julie at Covetpaper.com. Thanks MmBe!
Mix flour, salt, and corn meal together. Shake well in a paper sack.
Wash okra; either leave whole or cut in about 1 inch pieces. Add some salt and pepper.
Break an egg into it and stir, then pour flour and meal over and fry.
Keep covered at first.