Southern Fried Okra is crispy, crunchy and just a tad peppery. Served with Jalapeno Yogurt Sauce, it makes the perfect appetizer or side dish for fish, chicken, and pork
- FOR THE SAUCE:
- ¼ cups Greek Yogurt
- 1 Tablespoon Jalapeno, Finely Minced
- 1 Tablespoon Lime Juice
- 1 Tablespoon Fresh Cilantro, Finely Minced
- FOR THE FRIED OKRA:
- ½ pounds Fresh Okra
- 1 cup Buttermilk
- ½ cups Self-rising Cornmeal
- ½ cups All-purpose Flour
- 1 Tablespoon Cajun Seasoning
- Vegetable Oil, For Frying
For the sauce, mix yogurt, jalapeno, lime juice and cilantro in non reactive bowl. Cover and refrigerate.
Trim okra by cutting away and discarding tips and stems. Cut in 1/2-inch thick slices. Soak in buttermilk for 30 minutes. Keep chilled.
Combine cornmeal, flour and Cajun seasoning in large resealable bag. Working in small batches, remove okra from buttermilk with slotted spoon. Add okra to bag and shake to coat.
Pour oil in Dutch oven or heavy pan to a depth of 1 inch. Heat oil to 375ºF. Using tongs, remove okra from bag and add to the hot oil. Fry until golden brown on the bottom, then flip and fry until other side is golden brown, approximately 2 minutes. Drain on paper towels.
Serve warm with jalapeno yogurt sauce.