Southern favorite that’s easy to make and addictively good. Start by slicing fresh okra into 1/2-inch rounds. In a bowl, soak the slices in buttermilk for about 10 minutes. In a separate bowl, mix equal parts cornmeal and flour with salt, pepper, and a pinch of cayenne. Dredge the okra in the dry mixture, coating each piece well. Heat oil in a skillet over medium-high heat and fry the okra in batches until golden and crispy, about 3–4 minutes. Drain on paper towels and serve hot, either as a side dish or a tasty snack.
Fried okra is a crunchy
