Ingredients:

  • 1 pound fresh okra, ends trimmed
  • 1 cup buttermilk
  • 1 cup yellow cornmeal (fine grind)
  • 1/2 cup all-purpose flour
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 3 cups vegetable or peanut oil for frying

Instructions:

  1. Rinse okra thoroughly, pat completely dry with paper towels. Slice pods into rounds, approximately 1/4-inch thick.
  2. Combine okra slices in a bowl with the buttermilk. Stir gently to coat. Cover and refrigerate for a minimum of 30 minutes to reduce sliminess.
  3. Set Up Dredge Stations: In one shallow dish, whisk together cornmeal, flour, salt, pepper, garlic powder, and cayenne. Keep the buttermilk-soaked okra nearby in its second station.
  4. Heat the oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C). Temperature control is crucial for crispness.
  5. Working in small batches, remove okra from the buttermilk, letting excess drip off briefly. Immediately toss into the cornmeal mixture, pressing gently to ensure an even, thick coating. Shake off any loose excess coating.
  6. Carefully place coated okra into the hot oil. Do not overcrowd the pan. Fry for 3–4 minutes, turning occasionally, until deeply golden brown and crisp.
  7. Remove okra with a slotted spoon and immediately transfer to a wire cooling rack set over a baking sheet. Sprinkle lightly with a pinch of extra salt while hot.
  8. Allow the oil temperature to return to 350°F (175°C) between batches. Serve immediately while piping hot.