Start by rinsing your fresh okra under cold water, ensuring to remove any dirt. Pat the okra dry thoroughly with a clean towel to eliminate moisture. Once dry, slice the okra into ½-inch rounds, exposing the tender inside.

In a shallow bowl, combine one large egg and a generous splash of buttermilk. Whisk them together until you achieve a smooth, creamy mixture.

In another bowl, whisk together yellow cornmeal, all-purpose flour, garlic powder, onion powder, paprika, ground black pepper, and salt.

Take each slice of okra and first dip it into the buttermilk mixture, ensuring it’s evenly coated. Then dredge the okra thoroughly in the cornmeal mixture.

In a heavy skillet, pour enough vegetable oil to submerge the okra. Heat the oil over medium-high heat until it reaches 350°F.

Once the oil is hot, carefully add the breaded okra in small batches. Fry each batch for about 3 to 4 minutes, turning occasionally until golden brown.

Using a slotted spoon, remove the fried okra from the skillet and place it on paper towels to drain excess oil. Serve immediately.