This is the first time in a long, long time that I didn’t take a picture of a dish after I plated. Why? Well, because my okra hush puppies were only on a plate for about 30 seconds.
In a large bowl combine the okra, garlic powder, onion, and parsley.
In another bowl, whisk together the egg, buttermilk, and sugar. Add to the bowl of okra and stir gently to combine.
Stir in the cornbread mix. Add the salt and pepper and stir..
Working in batches, scoop out a spoonful of batter and gently drop into the hot oil. Fry for about 5 minutes or until golden brown and cooked through, flipping as they cook.