Do like Fried Okra? I said ! I guess posting this Southern recipe really brings out the “South” in me! LOL! I saw this recipe in one of Emeril’s cookbooks and I’ve made it many times!
I love the foods of the South I grew up eating. I love this okra! It’s crispy and the buttermilk dressing is so yummy and it can be used for so many other fried things or even for a crudité platter! Salad Dressing? Yes, it’d be great! Oh, and it’d be a great dip for potato chips!
I like to just spit the okra down the middle for presentation purposes, but I think most are more familiar with the sliced in about a 1/2 inch thick round. So, either way works, whatever is your particular preference.
I have a few different ways I fry okra. For one, you can just toss in some seasoned flour and fry. Another way I cook fried okra is to have a batter station set up with flour, beaten eggs, then seasoned cornmeal. I coat each piece in flour, then the beaten eggs and then seasoned cornmeal. It’s really good, very similar to this, but this recipe has fewer steps and is really easy.
Super Southern Fried Okra with Creamy Buttermilk Dip
Before I start the recipe let’s talk ingredients, specifically the buttermilk. I have made this buttermilk dressing with a low-fat readily available brand, but it just seemed so thin, resulting in a watery consistency. I want thicker buttermilk for this dip. I mean, it’s a dip! You don’t want a thin coating from a watery dip, you want a dollop of dip!
With all that said, use whole buttermilk, not low-fat. I only use whole milk even if it’s not buttermilk. It’s like using the real thing, like butter. The real thing is healthier in the long run because it is more natural, it doesn’t have a lot of “stuff” to change its character. My philosophy is always “everything in moderation”. And, honestly, how can the “real” stuff as it is intended to be, be bad for you? I don’t want to lead you wrong so here’s a link that will give you certain health benefits of both. https://healthyeating.sfgate.com/whole-vs-lowfat-buttermilk-1947.html.
I just love Fried Okra. I guess I just love okraI love okra as in Okra and Tomatoes. I love okra fried with potatoes and onions. Oh, and in Gumbo. Absolutely one of my uses for okra! So, the other day my have to have meat hubby was gone so I made Macaroni and tomatoes from my garden and I made this along with it. Here’s that link because you need that recipe too! https://the2spoons.com/macaroni-with-fresh-tomatoes/.
Super Southern Fried Okra with Creamy Buttermilk Dip
Here’s the super easy recipe! Hope you try this!
Southern Fried Okra
Ingredients
For the Okra
- vegetable oil for frying
- 1 cup buttermilk
- 1 egg
- 2 tbsp Louisiana hot sauce or your favorite
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 2 tsp. cayenne pepper (omit if you don't like the heat or reduce the amount)
- 2 tsp garlic powder or granulated garlic
- 1 tbsp salt plus more for seasoning
- 1 tsp black pepper
- 2 lbs okra, either sliced into 1/2 inch thick rounds or sliced down the middle like I did)
For the Buttermilk Dip
- 3/4 cup buttermilk, not low fat
- 1/2 cup mayonaise
- 1/4 cup sour cream
- 1/2 tsp cayenne pepper (optional)
- 1 tsp minced garlic
- 1 tbsp green onion tops
- salt to taste
Instructions
For the Okra
- Heat the oil in a deep-fryer to 360°F or in a heavy iron dutch oven, or similar.
- 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 tablespoon salt, and the black pepper.
- Working in batches, dredge the okra first in the buttermilk mixture, allowing any excess to drip off, then in the flour mixture. Shake to remove any extra breading. Repeat until all of the okra is breaded.
- Fry the okra, in batches, in the hot oil, turning it as necessary, until lightly golden, about 5 minutes. Transfer the fried okra to paper towels to drain, and season lightly with salt. Repeat with the remaining okra.
- Serve the okra hot, with the Creamy Buttermilk Dip on the side for dipping.
For the Buttermilk Dip
- 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).
