Cut the okra into small pieces, mince the jalapeño pepper finely, and grate the onion.

In a medium bowl, combine flour, cornmeal, baking powder, creole seasoning, and salt, then whisk together.

In a separate large bowl, mix the egg, buttermilk, and honey until smooth. Gradually add the dry mixture to the wet mixture, stirring until just combined.

Fold the chopped okra, grated onion, and minced jalapeño into the batter until everything is evenly mixed.

Heat a large frying pan over medium heat and add approximately 2 tablespoons of oil.

Once the oil is hot and shimmering, drop heaping tablespoon-sized portions of batter into the pan, flattening them slightly. Cook for about 2 minutes per side or until they are golden brown and crispy.

Repeat with the remaining batter, adding more oil to the pan as needed. Transfer the fritters to a paper towel-lined baking sheet or wire rack to drain any excess oil.