1 pound fresh okra, cut into one-inch pieces
1 large green tomato, diced
1 medium onion chopped
1 clove garlic, minced (optional)
1 jalapeno pepper halved and sliced; remove seeds if too hot
2 eggs beaten
¼ teaspoon salt
¼ teaspoon black pepper
½ cup milk
1 cup cornmeal
¼ cup vegetable oil
Combine okra, tomato, onion, garlic and jalapeno in large bowl. In separate bowl combine eggs, salt, pepper and milk. Pour egg mix over veggies and toss to thoroughly coat. Gradually add cornmeal until mixture on the okra and at the bottom of the bowl soaked up.
Continue to toss until ingredients evenly mixed. Mixture will have a gooey consistency.
Heat oil in 10-inch skillet over medium heat until hot. Oil is ready when dash of cornmeal sizzles. Spoon mixture evenly in skillet.
Reduce heat to medium low. Cover and fry until underside is golden brown for 10 to 15 minutes.
Then invert on plate and slide the other side up into skillet and cook uncovered five to eight minutes until golden brown.
Remove from skillet to paper towels to drain excess oil. Serve hot.