- Peanut Oil for frying
- 2 pounds fresh okra, stem ends removed and sliced 1/2 inch thick
- 1 cup buttermilk
- 1 cup plus 2 tablespoons all-purpose flour
- 3/4 cup stone-ground cornmeal
- 4 teaspoons seasoned salt
- 1 tablespoon cornstarch
In a large dutch oven, pour oil to a depth of 2.5 inches. Heat oil until a candy or frying thermometer registers 350 degrees. In a large bowl, combine okra and buttermilk; let stand for 15 minutes.
In a medium bowl, whisk together flour, cornmeal, seasoned salt, and cornstarch.
Working in batches, drain okra, and dredge in flour mixture. Using a spider skimmer or long-handled slotted spoon, lower okra into hot oil; fry for about 4 minutes or until golden brown.