1/2 lb okra, sliced into 1/4 inch rounds
1 cup buttermilk
3/4 cup cornmeal
2 teaspoons ground chipotle pepper
2 teaspoons smoked paprika
canola oil for frying
Place the okra and the buttermilk in a bowl and allow to soak 10-15 minutes. Meanwhile, in a bowl, mix together the paprika, salt, pepper, chipotle pepper, and cornmeal. Set aside. Drain the okra and place it in the bowl. Shake to coat. Heat 1/2 inch of oil in a large skillet. When the oil is hot, add the okra in a single layer. Cook until all sides are golden brown, turning occasionally. This step should only take a couple of minutes, do not over cook. Remove to paper towel lined plates. Serve hot.
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