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1. Wash the fresh okra under cold running water, and with a small sharp knife scrape the skin lightly to remove any surface fuzz. (Frozen okra needs only to be defrosted and drained.)
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2. Pat the okra dry with paper towels, cut off the stems and slice the okra crosswise into 1-inch-long rounds. Combine the okra and 1 teaspoon of salt in a bowl and turn the pieces about with a spoon to season them evenly.
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3. Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of about 3 inches and heat the oil until it reaches a temperature of 335 on a deep-frying thermometer.
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4. Break the eggs into a shallow bowl and beat them to a froth with a wire whisk or a table fork. Spread the cornmeal out on a sheet of wax paper.
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5. Immerse two or three rounds of okra in the eggs, roll them in the cornmeal to coat both sides and drop them into the hot oil. Deep-fry for 5 to 6 minutes, or until they are crisp and golden brown.
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6. As they brown, transfer them to paper towels to drain while you deep-fry the remaining okra. Sprinkle the deep-fried okra lightly with salt, arrange the pieces attractively on a heated platter and serve at once.
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