Wash and de-stem all the okra, cut them into ½ inch disks.

In a medium bowl whisk together the egg and buttermilk. Toss the cut okra into the bowl and mix to coat all the okra.

Cover the bowl of okra and allow it to soak for about 5 minutes.

While the okra is soaking, in a separate medium bowl, whisk together the flour, cornmeal, salt, pepper, cumin, and cayenne pepper.

Once the okra has soaked, remove it from the buttermilk and egg mixture with a slotted spoon, allowing the excess liquid to drip off.

Place the drained okra into the bowl of flour and toss to coat.

In a large skillet, heat up ¾ inch of vegetable oil over medium high heat.

Once the oil is hot, carefully place the battered okra into the pan, you will need to work in batches. Cook the okra until they are golden brown on all sides, about 4-5 minutes.

Remove the fried okra from the oil using a spider strainer or slotted spoon and place them onto a plate lined with paper towels to soak up excess oil.

Allow the okra to cool for a few minutes and serve with your favorite sauce!