1/4 cup all-purpose flour
1/4 cup stone ground corn meal
1/2 teaspoon kosher salt
2 cups sliced okra
1/2 medium onion, finely chopped
1 medium jalapeño pepper, minced
1/4 cup buttermilk
1 egg
Add flour, corn meal and salt to a bowl and stir.
To flour mixture, add okra, onions and jalapeño pepper. Stir until vegetables are coated.
Whisk buttermilk and egg. Pour over vegetable mixture. Stir until dry ingredients are wet.
Add enough of cooking oil to a large cast iron skillet for 1/2 inches deep and heat to 350 degrees.
Drop a scant tablespoon of mixture into hot oil. Press flat with the back of the spoon. Don’t crowd in the pan. Work in batches.
Cook for 3 to 5 minutes or until brown on one side.
Flip and repeat.
Remove and drain on wire rack. Sprinkle with coarse salt.
Serve with your favorite sauce.