Cornmeal-Fried Okra, Tomatillos and Tomatoes
Okra, a staple of Southern cuisine, happens to be the mascot of the Delta State University sports teams. Michael Lomonaco prefers small, young okra for frying, reserving larger okra for stews. When buying, okra, look for firm, bright green, unblemished pods. To trim okra, slice off the stem without cutting into the pod.