Crispy Cornmeal-Crusted Okra Fries

Allergens

Dairy (Buttermilk)

Ingredients

• 1 lb fresh okra, sliced into 1/4
• inch thick rounds
• 1 cup yellow cornmeal
• 1 cup all
• purpose flour
• 2 cups buttermilk
• Vegetable oil for frying
• Salt and pepper to taste Tangy Remoulade Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons spicy brown mustard
• 2 tablespoons chopped fresh parsley
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon hot sauce
• Salt and pepper to taste

Instructions

1. In a shallow dish, whisk together the cornmeal and flour. In another shallow dish, season buttermilk with salt and pepper.
2. Dip okra slices into buttermilk, allowing excess to drip off. Then coat in the cornmeal mixture, shaking off excess.
3. In a deep frying pan, heat 2 inches of vegetable oil to 350°F. Fry okra in batches for 2 3 minutes per side or until golden brown and crispy. Remove from oil with a slotted spoon and transfer to a paper towel lined plate.
4. For the remoulade sauce, combine mayonnaise, mustard, parsley, Worcestershire sauce, garlic powder, smoked paprika, hot sauce, salt, and pepper in a small bowl. Refrigerate until ready to serve.
5. Serve crispy okra fries warm with tangy remoulade sauce on the side.

Chef’s Insight

The key to perfect crispy okra fries is to not overcrowd the pan and to ensure the oil is at the correct temperature.

Notes

Adjust the heat of the remoulade sauce to your preference by adding more or less hot sauce.