Farm-fresh okra fried in seasoned cornmeal crust with homemade rémoulade sauce for dipping.
Course Appetizer, Side Dish
Keyword fried okra, southern fried okra, what to dip fried okra in, remoulade sauce
Prep Time 1hour
Cook Time 30minutes
Total Time 1hour30minutes
Author Kelly Wildenhaus
For Rémoulade Sauce:
1cupgood quality mayonnaiseI like Hellmann's but Duke's would be the southern choice
1tablespoonfinely chopped flat-leaf parsley
1tablespoonLouisiana-style hot sauce
2teaspoonscreole mustard, whole-grain mustard
2teaspoonscapers, finely chopped
1scallion, finely chopped
¾cupall purpose flour
1 - 2poundsokraI have no idea how much okra I had, this recipe will certainly accomodate 2 lbs, trimmed and cut into ½-inch rounds
6cupsvegetable oil for frying
Make rémoulade sauce~ whisk together all rémoulade ingredients in a small bowl until well-combined and smooth. Let sit for 1 hour so flavors meld while you prepare okra. (Cover and refrigerate any leftover sauce.)
In a dutch oven, heat oil to 350º. Place okra rounds in a bowl and cover with buttermilk, tossing to make sure all pieces are coated.
In another bowl, whisk together cornmeal, flour and seasonings. Transfer okra to flour mix in batches (I did 2 - 3 batches) and toss well to coat.
Fry okra in hot oil for about 4 - 5 minutes, stirring frequently to evenly brown. Do not crowd pan, fry in batches ~ again, I fried in 2 - 3 batches.
Remove to paper towels to drain and generously sprinkle with kosher salt while hot. Trust me, okra can take a lot of salt! Serve immediately with rémoulade sauce.