Fried Okra Recipe
Danno
9 February 2007
Recipes
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Loading ...Fried Okra is sometimes called Southern popcorn, because when you start eating it, you just can’t stop. Try making some as an appetizer at your next gathering to see why. I served mine with a Green Onion Aioli, recipe is below. Enjoy!
Fried Okra Recipe
1 lb Fresh Okra, both ends trimmed and cut into 1/2 inch pieces
For the Eggwash:
3 Egg Yolks
3/4 Cup Buttermilk or whole milk
2 Tbsp Hot sauce
2 Tbsp Kosher salt
1 tsp Cayenne
For the breading:
1/2 Cup White Corn Meal
1/2 Cup Corn Flour
2 Tbsp Kosher salt 1 tsp Cayenne
1 Tbsp Garlic Powder
Oil for frying
Heat the oil to 360 degrees F.
Whisk together the egg yolks, milk, hot sauce, salt, and Cayenne. Place the cut Okra into the eggwash, mixing it up a bit to cover. Let stand 15 minutes.
In the meantime, combine the cornmeal, corn flour, and seasonings in a brown paper bag, shake well. Take the okra out of the eggwash and place into the paper bag, shake well. Do this in 3 stages for even coating. Fry the okra in batches until golden brown, I did mine in 3 batches to prevent overcrowding the pan, and making the fried okra greasy. Drain and remove the okra to a paper towel lined plate. Season with Kosher salt immediately after removal. Serve with Green Onion Aioli (recipe below).
Green Onion Aioli Recipe
4 Tbsp Sliced Green Onions
1 Tbsp minced Garlic
1 egg
2 tsp Lemon juice
1/2 tsp Kosher salt
1 pinch Cayenne
1/2 Cup Vegetable Oil
Combine the green onions, garlic, egg, lemon juice, and salt in the workbowl of a food processor. Puree well until the mixture is green. With the motor running on low speed slowly drizzle in the oil until the mixture is thick.
More Okra Recipe at Nola Cuisine:
Hi, that okra looks really delicious and I’d be sure to make it as a side dish for my upcoming Mardi Gras dinner, except that I have no access to okra here in Italy. I’m wondering if you have any suggestions for a (preferably) vegetable side dish to go along with Andouille-shrimp gumbo over rice. Any suggestions would be of great help. Thanks!
10 February 2007 at 5:36 am