- Set bowls out for the breading steps One bowl gets the buttermilk Another mixes the flour cornmeal garlic powder onion powder cayenne pepper salt and pepper together until even
- Bread the Okra:
- Dip each stuffed okra pod into the buttermilk so every surface is wet Let the extra liquid drip off Fully coat the pod in the flour and cornmeal blend until completely covered with no gaps Do all pods before moving on
- Heat the Oil:
- Pour oil three inches deep in a heavy skillet or dutch oven and set over medium high heat Wait until the oil reads 350 degrees on a thermometer or a pinch of breading sizzles right away
- Fry the Okra:
- Use tongs to gently lower a few pods at a time into the hot oil Always leave room so they do not touch Fry for about four minutes while turning as needed until all sides are deeply golden brown and crispy Transfer to paper towel lined plate to drain
- Serve:
- Lay out the fried okra on a platter and bring right to the table while warm People love dipping these in ranch creamy aioli or even a simple hot sauce
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