Combine okra and buttermilk in a large bowl; toss to coat. Combine cornmeal and next 3 ingredients in a medium bowl. Drain okra, discarding buttermilk. Toss okra in cornmeal mixture to coat. Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Fry okra, in batches, 4 minutes or until golden. Drain well on paper towels. Sprinkle with additional salt, if desired.
I was a bit timid about frying but these okras turned out hot and delicious! Added red pepper to cornmeal mixture. Served with squash casserole, onion and cuke salad and grilled chops for a perfect summer dinner.
Wonderful, restaurant quality! I did make a couple of slight changes; I added about 1/4 tsp. of red pepper to the buttermilk & okra mixture and instead of plain salt, I used Larry's Season Salt. Everybody enjoyed.