Oh, don't worry.

I know you don't like okra.

I won't make you eat it.

(Not even soaked in buttermilk then fried in a kicky cornmeal crust that revives the pods' sometimes slippery, vegetal selves.)

Actually, just try one piece.

Now you may be excused.

What's that? You like it?

Well, I'll be.

Cornmeal-fried okra

Serves 4

2 cups buttermilk
1 pound okra, trimmed and sliced crosswise into 1/2-inch pieces
1 cup yellow cornmeal
1 cup all-purpose flour
2 tsp. salt
1/2 tsp. cayenne pepper
freshly ground pepper
vegetable oil

Pour the buttermilk into a pie plate or baking dish and then submerge the okra pieces in it for a half-hour or so.

In another pie plate or shallow bowl, whisk together the cornmeal, flour, salt, cayenne, and ground pepper.

Let the excess buttermilk drip from the okra pieces and then give them a roll around in the cornmeal mixture until thoroughly coated.

In a cast-iron skillet set over medium heat, warm an inch or two of oil until lowering a sacrificial piece of okra halfway into it makes it visibly excited. Carefully deposit half of the okra to brown on one side before flipping them over for an all-over tan.

Using a slotted spoon, transfer them to a paper-towel lined plate and sprinkle with salt.

Repeat with the second batch and then eat them piping hot and hot-sauced (if you are into that kind of thing).