Step 1

Heat about 2.5 cm (1/2 inch) of oil in a small frying pan over medium heat.

Step 2

Put the apple cider vinegar into a measuring cup and add soy milk to make ¼ (60 ml) cup. Transfer to a bowl.

Step 3

In a separate bowl combine the cornmeal, flour, garlic powder, cayenne, salt and pepper.

Step 4

Test the oil by dipping a wooden chopstick in it. If the oil bubbles up around it, it’s hot enough. Work in small batches and dip the some okra first into the buttermilk, then transfer a few pieces at a time to the flour mixture and roll to cover. Fry, turning as necessary until golden brown on all sides. Transfer to a paper towel-lined plate to drain. (I found it easier to transfer the okra pieces in and out of the oil with chopsticks).

Step 5

If you want you can sprinkle a bit more salt over the hot okra (optional). Serve warm.