2tsp. cayenne pepper (omit if you don't like the heat or reduce the amount)
2tspgarlic powder or granulated garlic
1tbspsalt plus more for seasoning
1tspblack pepper
2lbsokra, either sliced into 1/2 inch thick rounds or sliced down the middle like I did)
For the Buttermilk Dip
3/4cupbuttermilk, not low fat
1/2cupmayonaise
1/4cupsour cream
1/2tspcayenne pepper (optional)
1tspminced garlic
1tbspgreen 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).
Keyword appetizer, easy side dish, fried okra, okra, side dish, southern food, southern fried okra