Ingredients
Method
In a medium bowl, soak the sliced okra in buttermilk for at least 30 minutes. This will help the cornmeal coating stick better.
In a separate shallow dish, mix together the cornmeal, all-purpose flour, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches about 350°F (175°C).
Remove the okra from the buttermilk and let the excess liquid drip off.
Dredge each piece of okra in the cornmeal mixture, ensuring that they are evenly coated. Shake off any excess flour.
Working in batches, carefully add the coated okra to the hot oil. Fry for about 3-4 minutes or until golden brown and crispy.
Using a slotted spoon, transfer the fried okra to a paper towel-lined plate to drain any excess oil.
Serve hot, preferably with your favorite dipping sauce, such as ranch or aioli.
Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4
- Presentation Tips: Arrange the fried okra on a serving platter, garnished with fresh parsley or chives for an added pop of color. Serve with small bowls of dipping sauce on the side for guests to enjoy.