Ingredients

• 12-14 oz fresh okra
• 1/2 cup buttermilk
• 1/3 cup all-purpose flour
• 2/3 cup cornmeal
• salt and pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• pinch of cayenne pepper
• oil for frying (avocado or vegetable oil)

Directions

1. Trim the tops off the okra and then cut into 1/2 inch pieces. Place the pieces in a bowl with the buttermilk, stir, and allow to soak for 10 minutes.
2. After soaking, transfer the okra to a colander to allow to drain a bit to remove the extra buttermilk, stirring occasionally (about 15 minutes).
3. Meanwhile, make the breading mixture. In a gallon zipper bag, toss together the flour, cornmeal, salt and pepper to taste, garlic powder, onion powder, and cayenne. Place the drained okra in the bag and toss together until everything is fully coated.
4. In a large skillet over medium heat, heat a depth of 1 inch of oil until the temperature reaches 350 degrees.
5. Fry the okra in batches (to prevent overcrowding and lowering the oil temperature). Cook for 4-5 minutes on one side (until golden brown; keep an eye on it), flip, and cook the other side until golden brown, about 3-4 minutes.
6. Use a slotted spoon to transfer to a paper towel lined plate and serve.