Spicy Fried Okra

Wash and dry the okra pods thoroughly, then trim the stem ends and slice each pod into 1/2-inch rounds.

In a large bowl, combine the flour, salt, freshly ground black pepper, and cayenne pepper, whisking well to distribute the spices evenly throughout the mixture.

Toss the sliced okra pieces in the seasoned flour mixture, ensuring each piece is thoroughly and evenly coated. Shake off any excess flour.

Pour peanut oil into a deep heavy-bottomed pot or Dutch oven to a depth of at least 2 inches and heat over medium-high heat until the oil reaches 375°F (190°C).

Working in small batches, carefully lower the dredged okra pieces into the hot peanut oil, avoiding overcrowding the pot to maintain the oil temperature.

Fry each batch of okra for 3 to 4 minutes, turning occasionally, until the pieces are deep golden brown and crispy on all sides.

Using a slotted spoon or spider strainer, transfer the fried okra to a paper towel-lined plate or wire rack to drain, and immediately season with a pinch of additional salt if desired.

Serve the spicy fried okra immediately while hot and crisp, accompanied by your preferred dipping sauce on the side.