Ingredients

　　1 pound tender fresh okra

　　1/2 cup stone-ground whole-wheat flour

　　1/2 teaspoon salt

　　1/4 teaspoon ground black pepper

　　1 cup canola or olive oil

　　Rinse, drain, and cut the okra into 1/2-inch pieces. Mix together the flour, salt, and pepper in a bowl, and toss the okra in the mixture to coat. Preheat the oil in a small saucepan. Add the okra, in batches, and fry until crisp, about 1 minute. Remove with a slotted spoon and drain on paper towels.

　　Cooks' Note

　　Use a heavy, high-sided pan, such as a saucepan, to prevent the hot oil from spattering. Test to see if your oil is hot enough by putting a single pod into the pan; if the oil sizzles, you’re set to fry. If you use olive oil, which burns at a lower temperature than canola oil, take care not to let it smoke.

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