Ingredients
1 lb fresh okra, sliced into 1/2-inch pieces
1 cup yellow cornmeal
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 cup buttermilk
Vegetable oil for frying
Instructions
Rinse the okra and pat completely dry with paper towels.
Place sliced okra in a bowl and pour buttermilk over it. Toss to coat and let sit for 5 minutes.
In a separate bowl, mix cornmeal, flour, salt, black pepper, paprika, and garlic powder.
Dredge the okra in the cornmeal mixture, pressing lightly so the coating sticks well.
Heat about 1 inch of vegetable oil in a skillet over medium heat until hot.
Fry okra in batches for 3 to 4 minutes, stirring gently, until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Serve hot as a classic Southern side dish or snack.