Ingredients:

  • 1 pound (450g) fresh okra, washed and sliced into 1/2-inch rounds
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) yellow cornmeal (not corn flour)
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1/4 teaspoon (1.25ml) garlic powder
  • 1/4 teaspoon (1.25ml) paprika
  • 1 large egg, beaten
  • 1/4 cup (60ml) buttermilk (or milk with 1 teaspoon lemon juice stirred in)
  • Vegetable oil or peanut oil, for frying (about 2-3 inches deep in the pan)

Instructions:

  1. Wash and thoroughly dry the okra. Slice into 1/2-inch rounds. Drying is key for crispiness!
  2. In a shallow bowl, combine flour, cornmeal, salt, pepper, garlic powder, and paprika. In another shallow bowl, whisk together the egg and buttermilk.
  3. Dip okra in the egg mixture, then dredge thoroughly in the flour mixture, ensuring it's fully coated. Shake off excess flour.
  4. Heat the oil in the skillet or Dutch oven over medium-high heat to 350°F (175°C). Use a thermometer for accuracy, or test with a small piece of okra – it should sizzle immediately.
  5. Carefully add the okra to the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
  6. Remove the fried okra with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Season with additional salt, if desired. Serve immediately.