Fried okra is a classic appetizer, side dish or even garnish. Crispy and flavorful, fried okra is a perfect party starter or fun way to serve vegetables as a snack. Why stop at okra? You can fry green beans, Israeli pickles, zucchini, green tomato slices (my fave!) and whatever else you can find.
- Cook Time
- Prep Time
- 1 pound okra (ends trimmed off, and sliced into ½ inch thick slices) or alternatively, green beans, zucchini (cut into ½ inch thick slices), or pickles (cut into ½ inch thick slices)
- 1 cup buttermilk (or buttermilk substitute, see note)
- Several dashes hot sauce
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 3 cups extra virgin olive oil
1. Line a baking sheet with several layers of paper towels.
2. Toss okra or combination of other vegetables into buttermilk and hot sauce and allow to sit for 30 minutes in the refrigerator.
3. Whisk together cornmeal, flour, baking powder, and salt.
4. Heat oil in a heavy-gauge pan to 350°F.
5. Shake off buttermilk from vegetables and dredge in cornmeal mixture. Fry in batches until browned and crispy, about 45 seconds.
Serve with your favorite sauce or make our Comeback Sauce:
Combine 2 tablespoons grated onion, grated on a box grater, 2 large garlic cloves, minced, 2 teaspoons spicy creole mustard, 1 cup good quality mayonnaise, ¼ cup chili sauce, and ¼ cup ketchup. Whisk well.
Note: Combine 1 cup (minus 1 tablespoon) of milk or nondairy milk substitute with 1 tablespoon of lemon juice or vinegar. Let sit for five minutes and use as a substitute for buttermilk.