Whether enjoyed as a side dish, appetizer, or even as a crunchy topping for salads or sandwiches, fried okra embodies the essence of Southern cooking and is sure to leave taste buds craving another bite.
Servings
4
Prep Time
30 Min
Cook Time
6 Min
Ingredients
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1 lb fresh okra, ends trimmed & cut in half
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1 cup buttermilk
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1 cup cornmeal
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1/2 cup all-purpose flour
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1 tsp baking powder
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3 tbsp Noshejan Curried Cajun
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Canola oil for frying
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1/4 cup sour cream
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1/4 cup Kewpie mayo
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Juice of one lime
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1 tbsp cilantro, finely chopped
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1 tsp Noshejan Curried Cajun
Instructions
Soak the okra in the buttermilk in a large mixing bowl for 30 minutes.
Combine cornmeal, flour, 2 tbsp Noshejan Curried Cajun, and baking powder in a mixing bowl.
To make the dipping sauce, combine sour cream, mayo, lime juice, cilantro, and the remaining Noshejan Curried Cajun in a mixing bowl. Mix well and set aside.
In a frying pot, add enough oil for frying. Heat over medium-high heat to 350°.
Remove the okra from the buttermilk and dredge in the cornmeal mixture, ensuring each piece is well coated.
In batches, carefully add okra to the oil and fry until golden and crispy, about six minutes. Do not overcrowd them. Remove with a metal strainer and allow to rest on a paper towel-lined plate.
Sprinkle with Noshejan Curried Cajun.
Serve hot alongside the dipping sauce.
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