VeryVera Pimento cheese (about 1⁄2 tsp per okra pod)
Vegetable oil for frying
Open each okra pod by cutting a slit lengthwise with kitchen shears, being careful not to cut all the way through. Make a perpendicular cut at the top of each side of the pod to allow the okra pod to further open. Gently scrape out some of the seeds along the slit. Dry the pods gently with a paper towel.
Stuff each okra pod with about 1⁄2 tsp of pimento cheese being sure not to over stuff them as the cheese will melt and splatter when frying.
Pour cornmeal in a shallow dish and dredge each okra pod, shaking off the excess. Repeat and put on a plate in the refrigerator to chill for at least an hour. Set the cornmeal to the side.
Whisk together egg and milk.
Pull the okra out of the refrigerator and dredge each in egg/milk mixture then cover in cornmeal and set to the side.
In a large skillet, add enough canola oil to fill one inch. Hear over medium high heat, do not allow oil to smoke. Add a few pieces of okra at a time and fry one to two minutes, turning frequently, being careful not to burn.
Drain on paper towels, sprinkle with popcorn seasoning, and serve immediately.