Soak the okra: Place sliced okra in a bowl and pour buttermilk over it. Let it sit for 10–15 minutes — this helps the coating stick.
Prepare the coating: In another bowl, mix cornmeal, flour, salt, pepper, garlic powder, and paprika.
Coat the okra: Using a slotted spoon, transfer okra from the buttermilk to the cornmeal mixture. Toss until every piece is well coated.
Fry it up: Heat about 1 inch of oil in a skillet over medium-high heat (350°F / 175°C). Fry okra in small batches for 3–4 minutes, turning occasionally until golden and crisp.
Drain & serve: Transfer to paper towels and sprinkle lightly with extra salt while hot.
💛 Ashley’s Tips:
For extra crunch, double-dip: buttermilk → coating → buttermilk → coating again.
Try adding a pinch of cayenne pepper if you like it spicy! 🌶️
Best enjoyed hot with ranch dressing, spicy mayo, or even plain — they disappear fast! 😄
