Fresh okra is easy, and is the only way my husband will eat it unless it is in gumbo!
Wash the okra and slice off the ends. Slice into rounds and soak in buttermilk. I often dip my veggies into egg before the cornmeal coating, becuase it picks up more coating that way. But buttermilk will be plenty here since the okra will release a thick…well, goo…when you cut it. (This goo is what works so well as a thickner in gumbo!)
Make a breading of two parts corn meal to one part unbleached all purpose flour plus salt and pepper to taste.
Heat canola oil and medium to medium high heat (I use a cast iron skillet for all my frying). Pull the okra from the buttermilk, dip in the cornmeal mixture until covered on all sides then fry in the oil.
Drain on paper towels, a brown paper bag, or kitchen towels.
You may want to add a little more salt to the finished product.