1

Add 1 cup buttermilk, 1 large egg, 1 seeded and minced jalapeño chili and 1/4 cup minced scallions to a medium bowl.

2

Whisk to combine.

3

Prepare the okra. Trim off both ends.

4

Cut the pods into 1/2 inch pieces and place into the buttermilk mixture.

5

Mix together so that the okra is coated. Marinate at room temperature for 15 minutes.

6

While the okra is marinating, mix 1 tablespoon of salt and 1 tablespoon smoked paprika in a small bowl.

7

In another bowl, mix 2 cups cornmeal and 1 teaspoon salt.

8

Heat 1/2 inch of vegetable oil in a medium frying pan to 375 degrees. Take a few pieces of okra out of the buttermilk mixture at a time, shaking to remove excess mixture, and toss in the cornmeal. In batches, drop the okra into the oil and fry for 3 to 4 minutes on each side, or until golden.

9

Drain on paper towels.

10

Sprinkle with the paprika-salt mixture and serve.