Buttermilk Fried Okra

Sunday, July 19, 2020

This Southern classic is perfect as an appetizer or side dish, and we're excited to share our favorite recipe for fried okra with you! Coat fresh okra in buttermilk, then dredge in cornmeal and fry until breading is perfectly golden. A homemade remoulade with creole mustard, mild cajun spices, bright lemon & briny cornichons is perfect on the side for dipping your homemade fried okra.

serves 2—4, 20 min total

INGREDIENTS:

• 1 lemon
• 1/2 cup mayo
• 2 tsp creole mustard
• 1 tsp minced garlic
• 1 tsp cornichons
• 1 tsp Cajun Seasoning
• 1 lb okra
• 1/2 cup cornmeal
• 1 cup flour
• 1 tsp paprika
• 2/3 cup buttermilk
• oil
• salt & pepper

INSTRUCTIONS:

1. MAKE REMOULADE

• Zest and juice lemon
• In a food processor, blend together mayo, mustard, garlic, cornichons, Cajun
• Seasoning, lemon zest, lemon juice, and salt & pepper to taste until creamy, then cover and store in fridge
• If you don’t have a food processor, finely mince cornichons and stir all ingredients together

2. PREP OKRA & BREADING

• Trim and discard stem from okra then cut okra in half lengthwise
• In a large bowl, whisk together cornmeal, flour, paprika, 3/4 tsp salt & 3/4 tsp pepper
• Pour buttermilk into a separate large bowl

3. COOK OKRA

• In a pan, heat 1/4 cup oil over med-high
• Add okra to buttermilk and toss to coat
• Remove okra from buttermilk, allowing excess to drip away, then add to cornmeal mixture and gently toss to coat
• Shake off excess breading and add okra to hot pan in a single layer (in batches if
• needed, adding more oil for additional batches)
• Cook 4—6 min, until golden brown
• Remove okra to a paper towel-lined plate

4. PLATE & ENJOY

• Enjoy okra dipped in Cajun remoulade!