Ingredients:

  • 1 lb fresh okra pods
  • 1/2 cup buttermilk
  • 1/2 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1.5 cups vegetable oil for frying

Instructions:

  1. Rinse the okra and pat completely dry with a kitchen towel. Trim the stem ends and slice the pods into 1/2-inch rounds.
  2. Place the sliced okra into a bowl and pour the buttermilk over it, tossing until every piece is coated.
  3. In a large zipper-lock bag, combine the cornmeal, flour, sea salt, black pepper, cayenne pepper, and garlic powder. Shake to mix.
  4. Lift the okra out of the buttermilk, allowing excess liquid to drip off, and place the okra into the zipper-lock bag.
  5. Seal the bag and shake vigorously until the okra rounds are evenly coated in the cornmeal blend.
  6. Heat vegetable oil in a cast iron skillet to 350°F (180°C). There should be approximately 1/2 inch of oil depth.
  7. Carefully add the okra to the hot oil in batches to avoid crowding. Fry until the crust is mahogany-colored and crispy.
  8. Use a spider strainer or slotted spoon to remove the okra and place it on a wire cooling rack set over a baking sheet to drain.