Thursday, October 23, 2014

Fried Okra with Creamy Buttermilk Dip

This breading is so good! If you don't have okra, fry anything in this! 
If you've never had okra, which can be a slimy, seedy, disgusting vegetable, this is the perfect introduction. Just ignore how unhealthy it is and enjoy the flavor with the crunch.

"Could Be Another Change" The Samples
Adapted from Farm to Fork


  • vegetable oil
  • 1 cup buttermilk
  • 1 egg 
  • 2 tbsp hot sauce
  • 1 cup all-purpose flour 
  • 1 cup yellow cornmeal
  • 2 tsp cayenne pepper
  • 2 tsp granulated garlic
  • 1 tbsp salt
  • 1 tsp black pepper
  • 2 pounds okra, sliced into 1/2 inch thick rounds (about 4 cups)
  • 3/4 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 tsp cayenne pepper
  • 1 tsp minced garlic
  • 1tbsp chopped fresh chives


Heat the oil in a deep-fryer to 360 degrees Fahrenheit
In a small bowl, whisk the buttermilk, egg and hot sauce to combine. In a second bowl, combine the flour, cornmeal, cayenne, granulated garlic, the 1 tbsp salt, and the black pepper.
Working in batches, dredge the okra first in the buttermilk mixture, allowing excess to drip off, then in the flour mixture. Shake to remove any extra breading.
Fry the okra in batches, in the hot oil, turning as necessary, until lightly golden, about 5 minutes. Transfer the fried okra to paper towels to drain, and sason lightly with salt.
Serve the okra hot, with Creamy Buttermilk Dip (directions follow) on the side

Combine the buttermilk, mayonnaise, sour cream, cayenne, garlic, and chives in a small bowl, and stir to mix well. Add salt to taste Serve immediately or cover and refrigerate until ready to serve (up to 1 day in advance)

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