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Ingredients
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Okra & Coating
Wet Binder & Finish
Frying
Dip (optional)
Method
Okra & Coating
Prepare okra
Trim the stem tips of each okra pod without cutting into the body (remove just the very tip). If pods are larger than 3 inches, slice them lengthwise into halves; otherwise keep whole. Pat the okra very dry with paper towels — moisture prevents a crisp crust.
Make dry coating
In a wide, shallow bowl combine all-purpose flour, cornmeal, optional fine cornmeal, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne (if using). Whisk so the spices are evenly distributed. This will be the dry dredge that produces the crunchy exterior.
Wet Binder & Finish
Make wet batter/binder
In a second bowl whisk together the buttermilk, egg, and hot sauce (if using) until smooth. This thin batter should be pourable but slightly viscous to cling to the okra. Taste and add a pinch of salt if desired.
Coat the okra
Working in batches (to avoid overcrowding), transfer dry, patted okra to the wet bowl and toss to coat thoroughly. Using tongs or a slotted spoon, lift okra from the wet mix and immediately transfer to the dry coating bowl. Press the dry mix onto each pod to ensure even coverage, then set coated okra on a wire rack for 5 minutes to let the crust adhere.
Frying
Heat oil
Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch (roughly 1.5–2 cups, depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test by dropping a pinch of the dry mix—it should sizzle and rise to the surface immediately.
Fry in batches
Carefully add a single layer of coated okra to the hot oil without crowding (about 6–8 pieces depending on pan size). Fry for 2–3 minutes, turning once with tongs, until golden brown and crisp. Smaller pods may take 2 minutes; larger halves 3–4 minutes. Use a slotted spoon to transfer cooked okra to a paper-towel-lined tray or wire rack set over a sheet pan to drain. Immediately sprinkle a light pinch of kosher salt over the hot fries.
Keep warm and serve
If frying multiple batches, keep finished batches in a single layer on a rack in a 200°F (95°C) oven to stay warm and crisp while you finish frying remaining okra. Do not stack, or they will steam and soften.
Dip (optional)
Mix dip
In a small bowl combine Greek yogurt (or sour cream), mayonnaise, lemon juice, smoked paprika, and salt. Stir until smooth, taste and adjust seasoning. Transfer to a serving bowl and chill briefly if time allows.