Ingredients:
1 pound fresh okra, sliced into rounds
1 cup buttermilk
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Vegetable oil for frying
▶️Instructions:
Wash the okra and slice it into small rounds, discarding the stems.
Place the sliced okra in a bowl and pour the buttermilk over it. Let it soak for about 10–15 minutes.
In another bowl, combine the cornmeal, flour, salt, black pepper, paprika, garlic powder, and onion powder.
Heat about 1/2 inch of vegetable oil in a skillet over medium heat until hot.
Remove the okra from the buttermilk, letting excess drip off, then dredge it in the cornmeal mixture until fully coated.
Carefully add the coated okra to the hot oil, frying in batches to avoid overcrowding.
Fry for about 3–5 minutes, stirring occasionally, until golden brown and crispy.
Remove with a slotted spoon and place on paper towels to drain excess oil.
Serve hot as a crispy Southern side or snack.