Fried Okra w/ dipping sauce


1/2 pound okra

1 cup buttermilk

1-3 tablespoons hot sauce of choice

2 eggs

1 cup yellow cornmeal

1 cup all purpose flour

1-4 tablespoons cajun seasoning (to taste)

2 tablespoons garlic powder

2 teaspoons cayenne pepper

oil, for frying ( I use vegetable oil)


1/2 cup mayo

2 tablespoons creole mustard

1-3 tiny pickles, minced

3-6 cloves garlic, minced ( depending on how big they are)

lemon juice from half a lemon

1-2 tablespoons cajun seasoning

black pepper, to taste

1 tablespoon fresh chopped parsley

1 tablespoon fresh chopped chives


  1. In a large bowl, combine the buttermilk, eggs, and hot sauce. In a second bowl, combine the flour, cornmeal, and seasonings to taste.

  2. Rinse the okra under cold water and pat dry. There's two ways to slice it, you can slice each piece lengthwise or slice each one into 1/2 inch circles.

  3. Preheat your deep fryer or pot of oil to 350 degrees F. Dip each piece into the buttermilk, let the excess drip off and dredge in the flour mixture. Set on a plate until they're all coated.

  4. Fry in small batches for 3-5 minutes; until they're as crispy as you like them. If you fry in larger batches, you may have to fry them a little bit longer!

for the sauce:

  1. Combine all ingredients in a bowl. Store extras in a tightly sealed container in the refrigerator for up to two weeks.


If you're having problems with the sliminess of the okra, soak them in white vinegar for thirty minutes before dredging. Be sure to rinse the vinegar off really well!

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