Super Southern Fried Okra With Creamy Buttermilk Dip
How to Make Southern Fried Okra. 1.Whisk together the flour, garlic salt, paprika, and black pepper in a small bowl. 2.In a separate bowl, beat the eggs. Then, heat 3-4 inches of vegetable oil in a large pot over medium heat. 3.
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The best and easiest fried okra recipe containing just 4 ingredients. Also includes a recipe for comeback sauce or fry sauce. Skip to primary navigation;. Easy 4-ingredient fried okra with a yummy dipping sauce. Print Recipe Pin Recipe. Prep Time 15 minutes mins. Cook Time 15 minutes mins. Total Time 30 minutes mins. Course Side. Servings 6.
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Preheat air fryer to 400 degrees Fahrenheit. Trim the ends and slice the okra into long strips like potato fries. Lay the okra on a towel or tray while prepping the remainder of the okra. Lightly coat the okra with oil (avocado, olive oil, or an everyday oil). Cook the okra fries for 18-20 minutes.
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7. Add the buttermilk-coated pieces of okra to the cornmeal mixture and toss to coat. Use a spoon to transfer the okra to a spider strainer or fine mesh strainer to shake off the excess coating. 8. Carefully spoon the okra pieces into the oil and fry for 8-10 minutes, turning them a few times so they cook evenly.
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Discard the stems. Put the sliced okra in a shallow bowl or dish and cover with buttermilk for 10 - 15 minutes. Stir halfway through, making sure the okra stays submerged in the buttermilk. (Pictures 1 - 3) Drain the okra in a colander or strainer, shaking a few times to let the excess buttermilk drip off.
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Mix well to evenly coat all pieces. Let okra set for about 5 minutes while oil is heating up. Heat at least 2-3" of oil in a saucepan until 375 degrees. In a separate bowl, add corn meal, salt and pepper seasoning and mix well to combine. Divide the okra (from the egg mixture) into fourths.
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Heat the oil over medium-high heat until it reaches an optimal temperature of 350°F to 375°F. Use a thermometer to ensure accuracy. Fry the Okra - Carefully place the battered okra into the hot oil in batches, avoiding overcrowding. Fry the okra for 2-3 minutes until golden brown and crispy.
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1 pound small, fresh okra pods. In a medium to large mixing bowl, add eggs; lightly beat eggs with a fork. 2 whole eggs, lightly beaten. Add the cut okra to the egg mixture, coating the pods well; let sit for 10 minutes. In a large Ziplock bag, add cornmeal, flour, salt, pepper and cayenne pepper; shake it up to mix it together.
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Place cut okra in a large bowl. Pour milk over okra and let stand for at least 10 minutes, but not more than 30 minutes. In a separate bowl, whisk together cornmeal, flour, salt, pepper and Creole seasoning. Drain milk from the bowl of okra. Place small batches of okra into the cornmeal mixture, tossing to coat.
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Seal bag and shake. Add half of the okra to bag. Seal bag and shake until okra is well coated. Place a single layer of okra in deep fryer basket and fry for 4 minutes or until golden brown. Drain on paper towels. Repeat with remaining okra. Serves: 6-8. Fried Okra with Smoky Dipping Sauce.
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Heat oil in a large pot or skillet over medium high heat. Once the oil is hot or reaches 325 degrees Fahrenheit, carefully place the okra into the oil. Stir carefully so that the okra doesn't stick to one another. Fry for about 3-4 minutes or until golden brown. Drain on a wire baking rack lined with paper towels.
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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.
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Directions. Mix all of the remoulade ingredients together & stick in the refrigerator until ready to serve. Slice Okra into bite size pieces. Whisk eggs & milk together in a medium size dish. Scoop four onto a dish, Mix cornmeal, bread crumbs and salt & pepper together in a third dish.
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Heat the oil to 375°F. Place about a dozen pieces of the okra into the oil at a time and fry for 3-4 minutes until your desired browning. Drain on a paper-towel-lined plate to get rid of any excess oil. Repeat with the remaining okra. Serve immediately with ranch or your favorite dipping sauce.
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Print Recipe. This fried okra with creole mustard remoulade is a crispy, delicious Cajun-inspired treat, terrific as a slightly spicy snack or appetizer! Category: Appetizer. Cuisine: American. Yield: Serves 4. Nutrition Info: 431 calories (per 5 okra pods, plus 2 tablespoons remoulade) Prep Time: 20 minutes. Cook time: 12 minutes.
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Step 2. Prepare the okra: Pour oil into a large pot with high sides and a lid, to a depth of a few inches. Heat oil over medium-high to 350 degrees. Step 3. While the oil is heating, combine the buttermilk and hot sauce in a large bowl. Place the cut okra into the buttermilk mixture and stir to coat. Step 4.