Fried Okra
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Fried Okra with Louisiana Rémoulade

Farm-fresh okra fried in seasoned cornmeal crust with homemade rémoulade sauce for dipping.
Course Appetizer, Side Dish
Cuisine American/Southern
Keyword fried okra, southern fried okra, what to dip fried okra in, remoulade sauce
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Author Kelly Wildenhaus

Ingredients

For Rémoulade Sauce:

  • 1 cup good quality mayonnaise I like Hellmann's but Duke's would be the southern choice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 tablespoon Louisiana-style hot sauce
  • 2 teaspoons creole mustard, whole-grain mustard
  • 2 cloves garlic, minced
  • 2 teaspoons capers, finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 scallion, finely chopped
  • ¼ teaspoon kosher salt

For Okra:

  • ¾ cups cornmeal
  • ¾ cup all purpose flour
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ cup buttermilk
  • 1 - 2 pounds okra I have no idea how much okra I had, this recipe will certainly accomodate 2 lbs, trimmed and cut into ½-inch rounds
  • 6 cups vegetable oil for frying

Instructions

  • 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.

Notes

Makes 4 - 6 appetizer servings