Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh okra pods
  • 1 cup buttermilk
  • 1 teaspoon garlic salt
  • ½ teaspoon black pepper
  • ¾ cup all-purpose flour
  • ¾ cup fine yellow cornmeal
  • 2 teaspoons garlic salt
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • Peanut oil for frying

Instruction

  • Cut the okra into ½ inch slices and place them in a large bowl.
  • Add the buttermilk, garlic salt, and pepper, stir to combine.
  • In a zip-top gallon-sized bag, add the flour, cornmeal, garlic salt, onion powder, paprika, and pepper.
  • Zip the top and toss it around to mix everything together.
  • Take about 1⁄4 cup of the okra at a time, let the excess buttermilk drip off, and place it into the bag with the flour mixture. Zip the top and toss the okra around so it gets coated.
  • Place a wire rack over a sheet tray and take the okra pieces out one by one. I like to use tongs to help and place them without touching the wire rack. This helps any excess flour mixture fall off.
  • Repeat with the remaining okra until it is all coated.
  • Add peanut oil to a deep fryer or to a dutch oven enough to go two inches up the side of the pan. Heat the oil to 375°F.
  • Place about a dozen pieces of the okra into the oil at a time and fry for 3-4 minutes until your desired browning. Drain on a paper-towel-lined plate to get rid of any excess oil.
  • Repeat with the remaining okra. Serve immediately with ranch or your favorite dipping sauce.