Southern Fried Okra

Wash the okra and pat dry. Trim off the stems and cut into 1/2-inch (about 1 cm) rounds. Set aside.

In a medium bowl, whisk together the cornmeal, flour, salt, black pepper, cayenne, and garlic powder until well combined.

Place the okra slices in a separate bowl and pour the buttermilk over them. Toss to coat evenly and let sit for 5 minutes.

Meanwhile, heat the vegetable oil in a deep fryer, large cast iron skillet, or heavy pot to 350°F (175°C). Use enough oil to have at least 2 inches of depth.

Working in batches, lift okra from the buttermilk, letting excess drip off. Drop them into the cornmeal mixture and toss to coat thoroughly. Transfer to a plate.

Carefully lower a batch of coated okra into the hot oil, making sure not to crowd the pot. Fry for 2-3 minutes, stirring occasionally, until golden brown and crispy. Using a spider strainer or slotted spoon, transfer to a plate lined with paper towels to drain.

Repeat with remaining okra. Season immediately with a pinch of salt while hot. Serve hot as a side dish or snack.