When you no longer live in the South and all you want is crispy fried okra. You search 3 grocery stores for the breaded kind, but no one carries it. When you are out of luck, you just have to make it yourself. Even after these have cooled quite a bit, they are still delicious. Serve with ketchup or hot sauce, or eat them plain alongside blackened catfish, lima beans, and black eyed peas. Enjoy!
3/4 cup cornmeal
3/4 cup flour
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk**
1 pound okra, cut in 1/2 inch pieces
Vegetable oil for frying
In a cast iron skillet or deep pan, heat the oil.
Place cut okra in buttermilk to soak for a couple minutes while you assemble the coating.
In a bowl, combine cornmeal, flour, and seasonings. Transfer okra to coating mixture and toss well to coat. Fry okra in hot oil. Do not over crowd the pan. Flip to cook evenly. Remove to paper towels to drain.
**To make buttermilk: Add 1 tablespoon vinegar to a measuring cup, fill with whole milk to make 1/2 cup total, let sit 5 minutes.
Source: adapted from Pinterest