Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Batter
Seasoning
Frying
Dipping Sauce
Method
Preparation
- 1
Prepare the Vegetables
Wash and slice the okra and banana peppers into bite-sized pieces.
- 2
Mix the Batter
In a large bowl, combine cornmeal, all-purpose flour, salt, black pepper, garlic powder, and paprika.
- 3
Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk and the egg until smooth.
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick.
Frying
- 5
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Coat the Vegetables
Dip the sliced okra and banana peppers into the batter, ensuring they are well coated.
- 7
Fry the Vegetables
Carefully place the battered vegetables into the hot oil in batches. Fry for about 3-4 minutes, or until golden brown and crispy.
- 8
Drain Excess Oil
Remove the fried vegetables with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serving
- 9
Serve
Arrange the fried okra and banana peppers on a serving platter and serve hot with ranch dressing on the side for dipping.