Yields: 12 fritters
In a large bowl, combine the flour, cornmeal, garlic powder, salt and pepper. Add the green tomato, chopped okra, onion and feta. In a small bowl, lightly beat the egg into the buttermilk, then add it to the okra mixture. Stir until just combined.
In a separate bowl, add buttermilk to egg and whisk to combine. Add mixture to tomato mixture, stirring to combine.
Mix mayo and chipotle powder in a small dish; set aside.
Heat the oil in a large skillet over medium heat. Drop the okra batter into the oil by heaping tablespoonful. Cook 4 to 5 minutes, then flip the fritters and press them flat with the back of a spatula. Cook 4 to 5 more minutes or until crispy and golden brown. Cook in batches, adding more oil if necessary; then drain on paper towels.
Serve hot using chipotle mayo as a dip.