Place the 20 sliced pod okra, 6 cut Yukon gold potatoes, and 2 large cut sweet onions in a colander.
Rinse the vegetables with cold water and transfer them to a large mixing bowl.
Gradually add cornmeal to the bowl, tossing the vegetables lightly until they are evenly coated. Add more cornmeal if necessary.
In a large frying pan, pour 1 cup of vegetable oil to cover the bottom of the pan and place it over medium to medium-high heat.
Heat the oil until hot but not smoking. Test the oil by flicking water into it; if it sizzles immediately, it is ready to cook.
Spoon out the coated vegetables into the frying pan in a single layer.
When the vegetables turn golden brown on the bottom, flip them over and continue cooking until browned on the other side.
Transfer the cooked vegetables to a bowl lined with paper towels to drain the excess oil.
Repeat the process until all vegetables are cooked.