Nothing much happening here, so I'll give you the recipe for Vidalia popcorn, in just the increments my mother gave my recipes to me:

Fresh okra

1/2 all-purpose cornmeal and 1/2 all-purpose flour, enough to dredge the vegetable

Salt and pepper to taste

Now. Wash the okra, cut off the tops and sharp ends, and cut into 3/4" to 1" lengths. Throw them in a corner of the sink and keep them moistened with water.

Mix the cornmeal and flour in a large bowl with a fair shot of salt and pepper. Put a colander into the sink. You'll want it for shaking off excess.

Set the deep fryer to 375 and wait for it to heat up.

When it's hot, toss small batches of the okra (for me, about 4 hands full) into the dredging bowl, cover well, and shake the excess off in a colander and put them into the fryer basket. Drop the basket into the oil.

Let them cook for six minutes or so. Poke pieces with a fork. You want the batter crisp without the okra becoming crisp as paper.

To your satisfaction, lift the basket, let it drain, then toss the pieces onto paper towels to absorb oil. Taste. Salt if necessary.

Enjoy.