Okra Cakes

1 pound tender okra pods no bigger than your little finger, washed and sliced 1/8 inch thick
3 tablespoons all-purpose flour
3 to 4 tablespoons cold water
1 teaspoon salt
½ teaspoon black pepper
1 cup vegetable oil (for frying)

These okra cakes emerge from the skillet as crisp as can be.

Place the okra in a large nonreactive bowl and add the flour, 3 tablespoons of the water, the salt, and pepper. Beat hard until the okra mixture hangs together when taken up on a spoon. If it seems dry, beat in the remaining tablespoon water. Set aside.
Pour the oil into a heavy, 12-inch nonreactive skillet and set over high heat for about 3 minutes or until almost smoking.
Drop the okra mixture from rounded tablespoons into the hot oil, spacing well apart and cooking only 4 or 5 cakes at a time. Brown for 2 to 3 minutes on each side or until crisp, then drain on paper toweling. Fry and drain the remaining okra cakes the same way.
Serve hot as an accompaniment to fried or roast chicken, pork chops or roast pork, or baked ham.