• 2 cups fresh or frozen okra, chopped
• 1/2 cup all-purpose flour
• 1/2 cup finely chopped onion
• 1/4 cup buttermilk
• 1 large egg
• Oil for frying
• Salt and pepper to taste

Pour enough oil into a heavy skillet to cover the bottom.  In a bowl, mix flour, salt, and pepper. Add the chopped okra and onion. Toss in flour mixture to coat well. In a small bowl, mix the egg and buttermilk.  Add to the okra mix and stir until combined. Drop the batter into a medium-hot skillet in approximately 1/4 cup mounds and flatten with a spatula.  Fry until golden brown, typically 4 - 5 minutes per side. Turn only once. Drain on paper towels. Add salt, if needed.  

From the kitchen of Karla Ingram