The Dressing

• 1 cup mayonnaise
• ¼ cup bottled chili sauce
• ¼ cup minced pimento-stuffed green olives
• 1 large hard-boiled egg, finely chopped
• 1 tablespoon minced fresh chives
• 1 tablespoon minced green bell pepper
• Tabasco sauce to taste

The Fritters

• 1½ pounds small, firm, fresh okra, rinsed
• ¾ cup minced onion
• ¼ cup minced green bell pepper
• 3 tablespoons all-purpose flour
• ½ teaspoon salt
• Freshly ground black pepper to taste
• 2 cups yellow cornmeal
• 1 large egg
• 2 tablespoons half-and-half
• Tabasco sauce to taste
• Vegetable shortening

To make the dressing, combine all the ingredients in a small bowl, mix till well blended, cover, and chill till ready to serve.

To make the fritters, stem the okra and slice thinly. In a large bowl, combine the okra, onion, bell pepper, flour, salt, and pepper and toss till well blended. Add the cornmeal and toss again. In a small bowl, whisk together the egg, half-and-half, and Tabasco till well blended, pour over the okra mixture, stir gently, and let stand about 15 minutes.

In a large skillet, melt about 1 inch of shortening over moderately high heat, drop the okra mixture by tablespoons into the fat, and fry the fritters about 2 minutes on each side or till just golden brown. With a slotted spoon, transfer the fritters to paper towels to drain, then serve hot with dollops of the dressing on the side.