Ingredients:

  • 1 pound (450g) fresh okra, washed and sliced into ½-inch rounds
  • 1 cup (120g) all-purpose flour
  • ½ cup (60g) yellow cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional, for a kick)
  • 1 cup (240ml) buttermilk (or milk mixed with 1 tablespoon lemon juice, let sit for 5 minutes)
  • Vegetable oil (or peanut oil), for frying (about 3-4 cups/700ml-950ml)

Instructions:

  1. Wash and thoroughly dry the okra. Trim the ends and slice into ½-inch rounds.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, pepper, garlic powder, and cayenne pepper (if using).
  3. Place the sliced okra in the buttermilk and toss to coat. Then, dredge the okra in the flour mixture, ensuring each piece is fully coated. Shake off any excess.
  4. Pour vegetable oil into a large skillet or Dutch oven to a depth of about 1 inch (2.5cm). Heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer to check the temperature, or test with a small piece of okra - it should sizzle immediately.
  5. Carefully add the okra to the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
  6. Remove the fried okra with a slotted spoon or spider and place on a plate lined with paper towels to drain excess oil. Serve immediately. This is how to fry okra perfectly.