Fried Okra

 Fried Okra Crispy & Southern-Style

Ingredients:

• 1 pound fresh okra, sliced into rounds
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon paprika (optional, for extra flavor)
• Vegetable oil, for frying

Instructions:

1. Prep the okra
   Wash and slice the okra into small rounds (about 1–1.5 cm thick). Pat dry with paper towels.
2. Soak in buttermilk
   Place the sliced okra in a bowl and pour the buttermilk over it. Let it soak for 10–15 minutes—this helps the coating stick and reduces sliminess.
3. Prepare the coating
   In another bowl, mix the cornmeal, flour, salt, pepper, garlic powder, and paprika.
4. Coat the okra
   Take the okra out of the buttermilk (let excess drip off), then toss it in the cornmeal mixture until evenly coated.
5. Heat the oil
   In a deep skillet or frying pan, heat about 2–3 cm of vegetable oil over medium-high heat (around 175–180°C).
6. Fry until golden
   Add the coated okra in batches. Fry for 3–5 minutes, stirring occasionally, until golden brown and crispy.
7. Drain & serve
   Remove with a slotted spoon and place on paper towels to drain excess oil.

Serving Tips:

• Serve hot with a dipping sauce (ranch, spicy mayo, or ketchup).
• Sprinkle a little extra salt right after frying for the best flavor.