Stir together cornmeal, flour, and Creole seasoning in large bowl until combined.
2
Add the onion mixture and okra to cornmeal mixture. Stir in egg and beer until mixture is moistened. Let stand for 5-7 minutes.
3
Pour oil to depth of 4 inches into a Dutch oven; heat to 350 F. Drop batter by level tablespoons into hot oil and fry in batches, 2 to 2 1/2 minutes or until golden brown.
4
Drain on a wire rack over paper towel and serve immediately.
