Whole Fried Okra

Begin by washing the okra pods thoroughly and then pat them dry with paper towels. It’s essential to ensure they’re completely dry before frying.
Do not cut the top/stem off, and do not cut up the okra. This step is crucial for maintaining the integrity of the whole fried okra.
In a shallow dish or bowl, mix together the all-purpose flour, yellow cornmeal, and baking powder. This will be your breading mixture.
Pour the buttermilk into another shallow dish. This will be used to coat the okra before breading.
Holding the top/stem of each okra pod, dip it into the buttermilk, ensuring it’s well-coated.
Next, dip the buttermilk-coated okra into the cornmeal/flour mixture. Press gently to ensure the breading adheres to the okra. You may need to lightly squeeze the cornmeal mixture onto the okra to help it stick.
Place the breaded okra on a baking sheet as you bread them. Allowing the breaded okra to rest for a few minutes before frying helps the breading adhere better during frying.
Heat oil in a deep fryer or large skillet to around 350-375°F (175-190°C).
Carefully add the breaded okra to the hot oil, working in batches to avoid overcrowding the fryer. Fry until the okra is golden brown and crispy, usually about 3-4 minutes per batch.
Once fried, remove the okra from the oil using a slotted spoon or tongs and transfer them to a plate lined with paper towels to drain any excess oil.
While still hot, sprinkle the fried okra with salt to taste.
Serve the whole fried okra immediately as a delicious appetizer or side dish. Enjoy nibbling down to the little cap for a satisfying and flavorful experience straight from your garden!

Tips for Making Whole Fried Okra:

Choose the Right Okra: Opt for small to medium-sized okra pods for the best texture and flavor. Larger pods can sometimes be tough and fibrous.
Dry Thoroughly:

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