Prepare the okra:

Slice the okra into 1/2-inch rounds and discard the ends. In a large bowl, toss the okra slices with the buttermilk to coat evenly. Let sit for 10–15 minutes while you prepare the breading.

Make the breading:

In a separate bowl, combine the cornmeal, flour, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper. Mix well.

Coat the okra:

Using a slotted spoon, remove the okra from the buttermilk, letting the excess drip off. Toss the okra in the breading mixture, ensuring each piece is well coated. Shake off any excess breading.

Heat the oil:

In a deep frying pan or pot, heat about 2 inches of vegetable oil to 350°F (175°C).

Fry the okra:

Working in small batches, carefully add the coated okra to the hot oil. Fry for 2–3 minutes, or until golden brown and crispy. Use tongs or a spider strainer to transfer the fried okra to a wire rack or paper towels to drain.

Repeat and serve:

Continue frying the remaining okra in batches. Serve hot as a side dish, appetizer, or snack.