Double-Dipped Buttermilk Okra

Ingredients

• 1 pound Fresh okra, sliced into 1/2-inch rounds
• 1.5 cups Buttermilk
• 1.5 cups Yellow cornmeal
• 0.5 cup All-purpose flour
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 0.25 teaspoon Cayenne pepper(optional)
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 2 cups Vegetable oil for frying

Instructions

1. 1

   Place the sliced okra in a large bowl and pour 1 cup of buttermilk over it, stirring to coat; let it soak for 10 minutes.

2. 2

   In a separate shallow dish, whisk together the cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper.

3. 3

   Drain the okra from the first buttermilk soak and toss it thoroughly in the cornmeal mixture until every piece is coated.

4. 4

   Dip the lightly coated okra back into the remaining 0.5 cup of buttermilk briefly, then return it to the cornmeal mixture for a second coating.

5. 5

   Spread the double-coated okra on a wire rack and let it sit for 5 minutes to allow the breading to set.

6. 6

   Heat 1 inch of vegetable oil in a heavy cast-iron skillet to 350 degrees Fahrenheit.

7. 7

   Fry the okra in small batches for 3 to 4 minutes, turning occasionally until they are deep golden brown and crispy.

8. 8

   Remove with a slotted spoon and drain on paper towels, sprinkling with a pinch of extra salt while still hot.