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01 Jun, 14:23
โFried Okra
Simply delicious chunks of okra dredged with cornmeal and flour batter and fried until golden brown. Crunchy on the outside and airy on the inside.
Course: Snack
Cuisine: Southern
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 15 minutes
Servings: 4 - 5
Ingredients
3/4 cup cornmeal (see notes 1)
ยผ cup flour
1 tablespoon granulated garlic
1 Tablespoon onion powder
1/2 -1 teaspoons cayenne pepper
1 teaspoon white or black pepper
1 teaspoon salt adjust to taste
1 cup buttermilk
1 egg
1-2 pound okra cut in pieces
1/4-1/2 teaspoon dried thyme optional
Remoulade Sauce
1 cup mayonnaise
1 1/2 teaspoon minced garlic
1/2 lemon juice
3 tablespoons creole mustard
1 teaspoon hot sauce adjust to taste
2 tablespoons relish
1 green onion finely chopped
1 teaspoon Worcestershire sauce
1/2 teaspoon creole seasoning optional
salt to taste
Instructions
Fried Okra
Preheat a deep-fryer to 375 degrees F or In a large sauce pan pour vegetable oil half way.
In a large bowl mix together, cornmeal, flour, garlic , onion powder, cayenne, thyme, white pepper.
Mix buttermilk and eggs. Add salt to taste. Set aside
Dip okra in buttermilk mixture and lightly deep into the cornmeal-flour mixture.
Then fry then fry okra a few at at a time. Fry until slightly brown and crispy, about 3 to 4 minutes or more depending on the size. Remove from the fryer with a slotted spoon place on a cookie rack to ensure crispness.
Repeat with the remaining okra.
Remoulade Sauce
Mix all the ingredients above for the remoulade sauce in a medium bowl. Keep refrigerated.
Notes
๐ณ In this recipe, I used a mixture of cornmeal and very little flour batter. But you can actually lightly coat the okra with flour alone, depending on your preference. The flour mixture ensures that the okra is fully coated and would not fall apart during frying - so feel free to switch it up with more flour and less cornmeal.
๐ณ I use a cast-iron skillet for frying, but you can use a Dutch oven or a large saucepan.
๐ณ When selecting okra, choose those fresh smaller pods that are uniformly green. Large okra (about 3-4 inches in length) usually tends to be tougher.
๐ณ To properly coat the okra, you may use a ziplock bag and work your way there.
๐ณ Donโt walk away when frying this okra as it browns easily especially when using a cast iron skillet.
๐ณ Frozen okra works well with this too!
Simply delicious chunks of okra dredged with cornmeal and flour batter and fried until golden brown. Crunchy on the outside and airy on the inside.
Course: Snack
Cuisine: Southern
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 15 minutes
Servings: 4 - 5
Ingredients
3/4 cup cornmeal (see notes 1)
ยผ cup flour
1 tablespoon granulated garlic
1 Tablespoon onion powder
1/2 -1 teaspoons cayenne pepper
1 teaspoon white or black pepper
1 teaspoon salt adjust to taste
1 cup buttermilk
1 egg
1-2 pound okra cut in pieces
1/4-1/2 teaspoon dried thyme optional
Remoulade Sauce
1 cup mayonnaise
1 1/2 teaspoon minced garlic
1/2 lemon juice
3 tablespoons creole mustard
1 teaspoon hot sauce adjust to taste
2 tablespoons relish
1 green onion finely chopped
1 teaspoon Worcestershire sauce
1/2 teaspoon creole seasoning optional
salt to taste
Instructions
Fried Okra
Preheat a deep-fryer to 375 degrees F or In a large sauce pan pour vegetable oil half way.
In a large bowl mix together, cornmeal, flour, garlic , onion powder, cayenne, thyme, white pepper.
Mix buttermilk and eggs. Add salt to taste. Set aside
Dip okra in buttermilk mixture and lightly deep into the cornmeal-flour mixture.
Then fry then fry okra a few at at a time. Fry until slightly brown and crispy, about 3 to 4 minutes or more depending on the size. Remove from the fryer with a slotted spoon place on a cookie rack to ensure crispness.
Repeat with the remaining okra.
Remoulade Sauce
Mix all the ingredients above for the remoulade sauce in a medium bowl. Keep refrigerated.
Notes
๐ณ In this recipe, I used a mixture of cornmeal and very little flour batter. But you can actually lightly coat the okra with flour alone, depending on your preference. The flour mixture ensures that the okra is fully coated and would not fall apart during frying - so feel free to switch it up with more flour and less cornmeal.
๐ณ I use a cast-iron skillet for frying, but you can use a Dutch oven or a large saucepan.
๐ณ When selecting okra, choose those fresh smaller pods that are uniformly green. Large okra (about 3-4 inches in length) usually tends to be tougher.
๐ณ To properly coat the okra, you may use a ziplock bag and work your way there.
๐ณ Donโt walk away when frying this okra as it browns easily especially when using a cast iron skillet.
๐ณ Frozen okra works well with this too!
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