How to Make Fried Okra
To make fried okra, start by heating vegetable oil in a deep skillet over medium-high heat. Then, while that's heating up, cut some okra up into 1/2-inch pieces. Next, combine cornmeal, flour, salt, pepper, cayenne pepper, and garlic powder in a bowl, and whisk some eggs in a separate bowl. Once you've done that, dip the okra pieces in the egg mixture and then the flour mixture, and add them to the skillet. Finally, fry the okra pieces in the oil for 3-6 minutes, or until they're golden brown.
Heat the oil. Pour 1 qt (1 L) of vegetable oil into a deep, heavy-bottomed skillet. Set the skillet on the stove and allow the oil to heat to 350 degrees Fahrenheit (175 degrees Celsius). A cast-iron skillet or Dutch oven works best, but any skillet with a heavy bottom will suffice. You can also use an electric deep fryer. The oil should be at least 1/2 inch (1.25 cm) deep, if not a little deeper. Do not allow the oil to fill more than half the depth of the pan, however. Heat the oil over a medium-high heat setting, and adjust this setting as needed to maintain the temperature throughout the frying process. Check the temperature continually using a frying or candy thermometer. Rinse the okra. Place the okra in a colander and rinse it thoroughly under cool, running water. Afterward, allow the excess water to drip off by letting the okra sit in the colander for 30 to 60 seconds. Slice the okra. Using a sharp knife, slice the okra into 1/2 inch (1.25 cm) pieces. Keep the pieces as uniform as possible. Combine the dry ingredients. Sift together the cornmeal, flour, salt, black pepper, cayenne pepper, and garlic powder. Whisk lightly until evenly combined. These seasonings will create a traditional Southern flavor profile, but you can vary them based on personal preference. For instance, you could also add paprika, chili powder, or onion powder. Coat the okra with the eggs. Place the eggs in a medium bowl and beat them lightly using a whisk or fork. Toss the sliced okra in the beaten eggs, stirring until all sides are evenly coated. If desired, you could use 3 to 4 egg whites instead of using 2 whole eggs. Doing so will make the final coating lighter and crispier in texture. Toss the okra into the dry ingredients. Working in half batches, lift the okra out of the egg and allow the excess to drain back into the bowl. Quickly toss the okra into the dry breading mixture, stirring to coat all sides. Working in two batches instead of one will ensure a more even coating. Crowding the bowl, on the other hand, may create pockets of uneven coating. Fry the okra until golden brown. Toss the breaded okra into the hot oil and fry the pieces for 3 to 6 minutes, or until the breading turns golden brown. Work in two or more batches while frying the okra. Stir the okra gently to prevent the pieces from sticking together and to ensure that all sides brown. Do not stir too quickly, however, since doing so could cause the breading to break off. Drain and serve. Using a slotted spoon, remove the finished okra from the hot oil and transfer the pieces to a plate covered with paper towels. Enjoy the fried okra after letting it drain for 30 to 60 seconds. You can serve deep fried okra with additional salt and hot sauce. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Meanwhile, prepare a shallow baking sheet by lining it with aluminum foil. Alternatively, you can also line the baking sheet with parchment paper or a light coating of nonstick cooking spray. Rinse and slice the okra. Rinse the okra under cool, running water and let it dry. Use a sharp knife to cut the okra into 1/2 inch (1.25 cm) slices. The best way to clean the okra is by placing it into a colander and rinsing it under running water for about 30 seconds. Remove the okra from the water and allow it to sit in the colander for another 30 seconds so that the excess moisture drips off. Combine the dry ingredients. Place the cornmeal, flour, salt, pepper, and paprika in a medium mixing bowl. Toss the ingredients together with a whisk until evenly distributed. You can vary the spices by personal taste, if desired. Other options worth considering may include cayenne pepper, garlic powder, onion powder, or chili powder. Drench the okra in buttermilk. Pour the buttermilk into a separate medium bowl. Toss the okra pieces into the buttermilk, stirring well to coat all sides. Allow the okra to sit for 20 to 30 seconds before continuing. It's best to work in two or more batches to ensure a thorough coating. If you do not have buttermilk, you could use 2 lightly beaten eggs or 3 lightly beaten egg yolks instead. Toss the okra in the dry breading mixture. Remove the okra from the buttermilk, allowing the excess liquid to drip off and back into the bowl. Transfer the moist okra to the dry breading ingredients and toss to coat all sides. As before, it's best to continue working in batches. Bake until golden brown. Spread the coated okra onto your prepared baking sheet in an even layer. Place the okra in the oven and roast it for about 30 minutes, or until the coating looks crispy and golden brown. After approximately 15 minutes, gently flip and stir the okra with a spatula to promote even browning throughout. Serve warm. Remove the finished okra from the oven and enjoy it while it's still hot. You can serve the okra with salt, hot sauce, and ketchup. Clean the okra. Place the okra in a colander and rinse it under cool, running water. After removing the okra from the water, let the excess moisture drain for at least 30 seconds. When stir-frying okra, it needs to be very dry. You may need to wipe it dry with clean paper towels before continuing. Slice the okra into strips. Cut off the head and tail of the okra, if necessary, and slice it down the center. Cut each lengthwise half into 1-inch (2.5-cm) pieces. If you haven't done so already, you should also cut up the onion and green chili pepper. The onion should be cut into thin slices, while the green chili pepper should be minced into small pieces. Heat the oil. Pour 2 Tbsp (30 ml) of vegetable oil into a large skillet. Allow the oil to warm up on the stove over medium-high heat for approximately 30 seconds. Saute the onion and green chili pepper. Place the two ingredients in the hot oil. Cook, stirring frequently, for about 2 minutes or until the onions begin turning translucent. You should also notice a stronger aroma coming from the onion and green chili pepper. This aroma signifies that the flavor of the two ingredients has been infused into the cooking oil. Add the okra and spices. Place the sliced okra in the pan alongside the onion and green chili. Sprinkle it with the salt, turmeric, and red chili pepper, then toss to combine. Stir-fry the okra. Cook the contents of the skillet, stirring frequently, for another 6 to 9 minutes. The okra should be cooked through after about 6 minutes, but it may retain a slimy texture. Cooking it for several more minutes should make it crispier. Note, however, that cooking the okra too long could cause it to lose much of its color and nutrients. Serve warm. Transfer the stir-fried okra to serving plates and enjoy it while it's still hot. This recipe has its origins in Indian cuisine. Traditionally, it can be served with plain white rice and a sprinkle of lemon juice or dried mango powder. You can also serve it with flatbread and a dollop of plain yogurt. 
Heat the oil. Rinse the okra. Slice the okra. Combine the dry ingredients. Coat the okra with the eggs. Toss the okra into the dry ingredients. Fry the okra until golden brown. Drain and serve. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Rinse and slice the okra. Combine the dry ingredients. Drench the okra in buttermilk. Toss the okra in the dry breading mixture. Bake until golden brown. Serve warm. Clean the okra. Slice the okra into strips. Heat the oil. Saute the onion and green chili pepper. Add the okra and spices. Stir-fry the okra. Serve warm. 