6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
Corn starch for dusting
1 tsp. garlic powder
1 tsp. black pepper
1/4 teaspoon cayenne pepper
2 pounds fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk
Heat oil in a large, heavy-bottomed skillet or deep fryer to 375 degrees F.
In a medium bowl, combine cornmeal, flour, garlic powder, black pepper, and cayenne pepper.
In another bowl place 1 cup of corn starch. Toss sliced okra in the corn starch and shake off excess.
Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well.
Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.