Peanut oil, for frying
5 cups self-rising buttermilk cornmeal mix
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 pound fresh okra, finely chopped
4 ears fresh corn, kernels removed from cob
3 cups whole milk
2 large eggs, lightly beaten Herb-Pepper Cane Syrup, recipe follows
In a large Dutch oven, pour oil to a depth of 4 inches. Heat oil until a candy or deep-fry thermometer reads 350°.
In a medium bowl, combine cornmeal mix, garlic powder, salt, pepper, okra, and corn kernels, stirring to combine. In a small bowl, whisk together milk and eggs. Combine milk mixture with cornmeal mixture.
Drop batter, in batches, by rounded tablespoons into hot oil. Cook until golden brown, 5 to 6 minutes. Drain on paper towels, and serve warm with Herb-Pepper Cane Syrup.