Ingredients
Method
In a large bowl, soak the sliced okra in buttermilk for at least 30 minutes. This will help the coating stick better.
In another bowl, combine cornmeal, flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Mix well until evenly blended.
Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium-high heat. Check if the oil is hot enough by dropping in a small amount of the coating; it should sizzle.
Remove the okra from the buttermilk and shake off any excess.
Dredge each okra piece in the cornmeal mixture, ensuring they are well-coated. Shake off any excess coating and set aside.
Once the oil is ready, carefully drop the coated okra into the hot oil in batches. Do not overcrowd the pan to maintain the oil's heat.
Fry the okra for about 3-4 minutes until golden brown and crispy, flipping them halfway through to ensure even cooking.
Once cooked, use a slotted spoon to remove the okra and drain them on paper towels.
Sprinkle with additional salt while they are still hot for enhanced flavor.
Prep Time: 30 mins | Total Time: 1 hr | Servings: 4
- Presentation Tips: Serve the crunchy fried okra in a large, colorful bowl with a side of tangy dipping sauce like ranch or a spicy aioli for an extra kick!