My Grandmother's Quick Fried Okra

• 1 pound Fresh Okra
• 1 cup All-Purpose Flour
• 1/2 cup Cornmeal (fine ground)
• 1 cup Buttermilk
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Cayenne Pepper
• 3 cups Vegetable Oil (or peanut oil)

1. 1

   First, give that okra a good wash and pat it real dry. Then, slice each pod into 1/4-inch thick rounds. We want 'em uniform so they cook up even.

2. 2

   In a medium bowl, whisk together the flour, cornmeal, salt, black pepper, garlic powder, and cayenne pepper. This here's your seasoned dredge.

3. 3

   Pour the buttermilk into another shallow bowl. Now, take your okra slices and dip 'em in the buttermilk, letting any extra drip off.

4. 4

   Transfer the wet okra to the flour mixture and toss 'em gently until each piece is well coated. Watch out for clumping here, you want a light, even coating.

5. 5

   Heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). You'll see a little shimmer on the surface when it's ready.

6. 6

   Carefully drop the okra into the hot oil in batches, making sure not to crowd the pan. Fry for about 3-5 minutes, turning occasionally, until they turn a beautiful golden brown and the edges look crisp.

7. 7

   Use a slotted spoon to remove the fried okra and place it on a plate lined with paper towels to drain. You'll hear that satisfying sizzle as they come out of the oil.

8. 8

   Serve 'em up hot! A little sprinkle of extra salt right when they come out just makes 'em sing.

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