Toast the pepitas, allow to cool, and crush coarsely using a spice grinder or flat side of a pan or mallet.

Mix crushed pepitas with sesame seeds, pepper flakes, and spices in a ramekin or small mixing bowl.

Add flour, cornmeal, panko breadcrumbs, and potato starch to a large mixing bowl. Add the crushed pepitas mix. Set aside.

Soak okra in the buttermilk.

Coat the okra in the flour mixture. Allow to rest 10 mounts on a wired rack lined baking sheet.

Pre-heat oil to 350 degrees. Fry okra in batches 5-6 minutes. Okra is ready when it starts to float in the oil.

Let drain on wire rack. Serve with remoulade sauce.