• Servings: 4
• 2 cups vegetable oil
• 1/2 cup all purpose flour
• 1/2 tsp salt plus more for seasoning after cooked
• 1/4 tsp pepper
• 2 cups sliced okra
• 1/2 cup onion, diced into small pieces
• 1 large egg
• 1/4 cup buttermilk

1. Heat up the oil in a large skillet with a heavy bottom (cast iron is best) over medium heat.
2. In a medium sized bowl, combine the flour, 1/2 tsp salt and 1/4 tsp pepper.
3. Add in the okra and onion and toss until evenly coated.
4. Whisk together the egg and buttermilk in a small bowl then add it to the okra mixture. Stir together until well combined.
5. Working in batches, scoop 2 tablespoons fritter batter into the oil. Gently smash the mounds with the back of your spatula
6. Fry until golden brown, turning once. The instructions said it would take about 4 minutes per side. That wasn't the case for me but maybe my oil was hotter than it should've been?
7. Drain on a paper towel and season with salt.
8. Serve warm and enjoy

Fried okra has always been a favorite southern dish of mine but it can be tedious to make. When I saw this recipe in Everyday Food magazine...I jumped right on it and I was not disappointed!