Southern Fried Okra
Ingredients
The okra
-
1-2
pounds
okra, cut in pieces
The breading
-
¾
cup
cornmeal
-
¼
cup
flour
-
1
tablespoon
granulated garlic
-
1
tablespoon
onion powder
-
½-1
teaspoon
cayenne pepper
-
1
teaspoon
black or white pepper
-
1
teaspoon
salt
-
¼-½
teaspoon
dried thyme (optional)
The batter
-
1
cup
buttermilk
-
1
egg
egg
The remoulade sauce
-
1
cup
mayonnaise
-
1½
teaspoons
minced garlic
-
½
lemon
lemon, juiced
-
3
tablespoons
Creole mustard
-
1
teaspoon
hot sauce
-
2
tablespoons
relish
-
1
green onion
green onion, finely chopped
-
1
teaspoon
Worcestershire sauce
-
½
teaspoon
Creole seasoning (optional)
-
salt
to taste
salt
Instructions
- Preheat a deep-fryer to 375℉/190℃ or heat vegetable oil in a large saucepan.
- In a large bowl, mix cornmeal, flour, garlic, onion powder, cayenne, thyme, and white pepper.
- In another bowl, mix buttermilk and eggs, then add salt to taste.
- Dip okra in the buttermilk mixture, letting excess drain, then dredge in the cornmeal mixture.
- Fry the okra in batches until slightly brown and crispy, about 3-4 minutes.
- Remove from the fryer and drain on a cookie rack.
- For the remoulade sauce, mix all ingredients in a medium bowl and keep refrigerated.
- Serve the fried okra hot with the remoulade sauce.
Nutrition Facts (estimated)
Servings
6
Calories
369
Total fat
18g
Total carbohydrates
44g
Total protein
9g
Sodium
736mg
Cholesterol
39mg
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