My fried okra is perfectly golden and crispy, with a touch of spice for extra flavor. It’s coated in a well-seasoned blend of cornmeal and panko, giving it an irresistibly crunchy texture. This Cajun-inspired snack or appetizer pairs perfectly with a zesty Creole mustard remoulade for the ultimate dipping experience!
INGREDIENTS
For the Fried Okra:
- ½ lb okra pods, trimmed of tough stems
- ½ cup buttermilk
- ½ cup all-purpose flour
- 2 eggs, whisked
- ½ cup fine cornmeal
- ½ cup panko breadcrumbs
- 2-3 pinches salt
- 2-3 pinches black pepper
- 1 tsp Creole/Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp granulated onion
- ½ tsp granulated garlic
- Pinch of cayenne pepper (optional)
- Oil for frying (peanut or other high-heat oil)
- Lemon wedges, for garnish (optional)
- Minced chives, for garnish (optional)
For the Creole Mustard Remoulade:
- ½ cup mayonnaise
- 2 tbsp Creole mustard
- 2 cornichons (tiny pickles), finely minced
- 1 garlic clove, pressed
- 1 tbsp minced chives
- 1-2 tsp lemon juice
- ¼ tsp Creole/Cajun seasoning
- Pinch of cayenne pepper (optional)
INSTRUCTIONS
Prepare the Remoulade
- In a small bowl, whisk together the mayonnaise, Creole mustard, minced cornichons, garlic, chives, lemon juice, Creole seasoning, and cayenne (if using).
- Cover and refrigerate until ready to serve.
Prepare the Okra
- Wash the okra thoroughly and pat dry with paper towels. Place in a bowl and toss with buttermilk to coat. Let marinate for 5 minutes.
- While the okra marinates, set up a breading station:
- In one bowl, mix the flour with a pinch of salt and pepper.
- In another bowl, whisk the eggs.
- In a third bowl, combine cornmeal and panko with salt, black pepper, Creole seasoning, smoked paprika, granulated onion, granulated garlic, and cayenne (if using).
- Drain the okra from the buttermilk, shaking off excess liquid.
- Dredge the okra in the flour, then dip into the egg wash, and finally coat with the seasoned cornmeal-panko mixture, pressing gently to adhere.
- Place coated okra on a parchment or foil-lined baking sheet while you finish breading the rest.
Fry the Okra
- Heat about 3 to 3 ½ cups of oil in a cast iron skillet or shallow pot, filling it about 2 inches deep. Heat to 365°F (or until a small piece of panko sizzles when dropped in).
- Fry the okra in batches of 4-6 pods, turning occasionally, until golden brown (about 3-4 minutes per batch).
- Remove with a slotted spoon and drain on a paper towel-lined wire rack. Repeat with remaining okra.
Serve
- Arrange the fried okra on a serving platter and sprinkle with minced chives.
- Add a dash of smoked paprika or cayenne for extra flavor.
- Serve hot with chilled Creole mustard remoulade and lemon wedges for squeezing.
TIPS FOR THE BEST FRIED OKRA
- Opt for smaller okra pods for a more delicate texture and easier bite.
- Trim the tough stem end, but leave the pointed tip intact.
- Buttermilk enhances flavor and adhesion, helping the coating stick better.
- Creole mustard adds zest, but whole-grain or spicy brown mustard works as a substitute.
- Use peanut oil for crispiness, or any high-heat frying oil for the best texture.
Enjoy this crispy, golden fried okra with its flavorful remoulade for a delicious Cajun-inspired snack or appetizer!
