Go Back
- 1 pound fresh okra, sliced into ½-inch rounds - 1 cup buttermilk - 1 cup cornmeal - ½ cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cayenne pepper - Salt and pepper to taste - Oil for frying (vegetable or peanut oil) Fresh okra is the star here. Look for firm, young pods. Slice them into rounds to keep cooking simple. Soaking them in buttermilk adds taste and moisture. The coating gives the okra that perfect crunch. Use a mix of cornmeal and flour for a great texture. Spices like garlic powder and cayenne give it a kick. - ½ cup mayonnaise - 2 tablespoons Creole mustard - 1 tablespoon lemon juice - 1 teaspoon hot sauce (adjust to taste) - 1 tablespoon finely chopped fresh parsley - 1 tablespoon finely chopped green onions - Salt and pepper to taste The remoulade is your zesty partner for the fried okra. It uses mayonnaise and Creole mustard as a base. Lemon juice adds brightness. Fresh herbs give it a pop of flavor. Hot sauce can spice it up even more. Mix these ingredients well to make each dip exciting. - Medium bowl - Large mixing bowl - Deep skillet or large pot - Slotted spoon - Paper towels You need simple tools for this recipe. A medium bowl works for soaking the okra. A larger mixing bowl is great for the coating mix. A deep skillet or pot makes frying easy. A slotted spoon helps you lift the fried okra out safely. Finally, paper towels are key for draining excess oil. For the full recipe, check the section above. Enjoy your cooking! To start, you want to slice your fresh okra into ½-inch rounds. This size helps them cook evenly. Next, take a medium bowl and soak the sliced okra in buttermilk for at least 30 minutes. This step is key! The buttermilk adds moisture and helps the coating stick better. In a separate bowl, mix together the cornmeal, all-purpose flour, garlic powder, onion powder, cayenne pepper, salt, and pepper. This blend gives the okra great flavor and a crispy texture. Make sure to stir it well so that all the spices are evenly distributed. Heat oil in a deep skillet or large pot to 350°F (175°C). To test if the oil is ready, drop in a small bit of the coating. If it sizzles, you’re good to go! Remove the okra from the buttermilk, shaking off any extra liquid. Coat each piece in the cornmeal mixture, making sure they are fully covered. Fry the okra in batches for about 3-4 minutes. You want them golden brown and crispy! Avoid overcrowding the pan to keep the oil hot. Once done, use a slotted spoon to take them out and place them on a plate lined with paper towels to soak up extra oil. Season with salt while they are hot. For the Creole Mustard Remoulade, mix mayonnaise, Creole mustard, lemon juice, hot sauce, parsley, green onions, salt, and pepper in a bowl until well blended. This zesty dip pairs perfectly with your crispy fried okra. Serve them together for a delightful treat. You can find the full recipe if you want to explore every detail! To make the best fried okra, choose fresh okra. Look for small, firm pods. They should not be soft or wrinkled. Wash them well and slice them into ½-inch rounds. Soaking the okra in buttermilk is key. It adds flavor and moisture. Aim to soak for at least 30 minutes. This helps the coating stick better. When frying, use a deep skillet or pot. Heat the oil to 350°F (175°C). This high heat gives you a crispy texture. Fry in small batches to avoid crowding. Too many pieces at once can lower the oil's temperature. The remoulade adds zing to your fried okra. To boost its flavor, use quality Creole mustard. Fresh lemon juice also brightens it up. Adjust the hot sauce to your taste. For a fresh touch, add parsley and green onions. Mix all ingredients well for a smooth sauce. Taste and tweak until you love it. If your okra turns out soggy, check your frying method. Ensure the oil is hot enough. If the batter does not stick, try soaking longer in buttermilk. Make sure to coat each piece well in the cornmeal mix. If the coating falls off, it may not be dry enough. For burnt okra, adjust the heat down slightly. If they cook too fast, lower the oil temperature. Lastly, if your okra tastes bland, season with more salt right after frying. Enjoy your crispy bites with the tasty remoulade! For the full recipe, check out the earlier section. {{image_2}} You can switch up the coating for fried okra. Instead of cornmeal, try using crushed crackers or panko bread crumbs. These options add a different texture and flavor. You might also mix in some herbs or spices. Adding dried oregano or paprika gives a twist to the taste. If you want a gluten-free version, use almond flour or chickpea flour. These work well as alternatives and still crisp up nicely when fried. While the Creole mustard remoulade is tasty, other sauces work great too. You can try a spicy ketchup or a tangy ranch dressing. A simple yogurt dip mixed with herbs is also refreshing. For a unique flair, make a chipotle mayo by blending chipotle peppers with mayonnaise. This adds a smoky heat that pairs well with the fried okra. Don't be afraid to experiment with flavors to find your favorite! Fried okra shines as a snack or side dish. You can serve it with a Southern-style meal, alongside fried chicken or catfish. It also pairs well with a fresh salad for a light lunch. For a fun twist, serve it in a taco with fresh salsa and avocado. If you want to make a hearty dish, add fried okra to a gumbo or stew. The options are endless! Just remember to enjoy it hot and fresh for the best taste. For the full recipe, check out the details above. After enjoying your crispy fried okra, you might have some left. To store it, let the okra cool completely. Place the leftovers in an airtight container. This helps keep them fresh. Store in the fridge for up to 3 days. If you leave them out, they will lose their crunch. Reheating fried okra can be tricky. You want it crispy, not soggy. To do this, preheat your oven to 375°F (190°C). Spread the okra on a baking sheet in a single layer. Heat for about 10-15 minutes. This method brings back that crispy texture. You can also use an air fryer for the same effect. Heat at 350°F (175°C) for 5-7 minutes for great results. If you want to save fried okra for later, freezing works well. First, let the fried okra cool completely. Next, arrange them in a single layer on a baking sheet. Freeze for about 1-2 hours. Once frozen, transfer them to a freezer bag. Be sure to squeeze out as much air as possible. This helps prevent freezer burn. Frozen fried okra can last up to 3 months. When you're ready to eat, just reheat as mentioned above. Enjoy the taste of Creole cooking at home with these easy storage tips! Don’t forget to check the Full Recipe for more details. I recommend using vegetable or peanut oil. Both oils have a high smoke point. This means they can handle heat well without burning. Peanut oil adds a nice flavor too. You want your oil to be around 350°F (175°C) for frying. This heat keeps the okra crispy and golden. Yes, you can! If you don't have buttermilk, use regular milk or dairy-free milk. You can also mix milk with a little vinegar or lemon juice. This will mimic the tangy taste of buttermilk. Just soak the okra for about 30 minutes to help the coating stick. To reduce sliminess, rinse the okra in cold water first. Then, slice it and soak it in buttermilk or milk. Pat the slices dry with paper towels before coating. This helps to keep the slime from forming during cooking. You’ll enjoy a crispier fried okra this way! In this post, we explored how to make delicious fried okra at home. We covered the ingredients, step-by-step instructions, and helpful cooking tips. We discussed fun variations, storage methods, and answered common questions. Fried okra is a tasty dish that anyone can master. With fresh ingredients and the right techniques, you can enjoy this crispy treat. Now, go ahead and try making it your way!

Fried Okra with Creole Mustard Remoulade

Discover the crispy delight of fried okra paired with a zesty Creole mustard remoulade! This easy recipe features fresh okra soaked in buttermilk and coated with a flavorful cornmeal mixture, resulting in a perfect crunch. With a tangy dipping sauce to enhance every bite, this dish is a must-try for any gathering. Click through for the step-by-step instructions and elevate your appetizer game today!
Print Recipe Pin Recipe

Ingredients
  

1 pound fresh okra, sliced into ½-inch rounds

1 cup buttermilk

1 cup cornmeal

½ cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper

Salt and pepper to taste

Oil for frying (vegetable or peanut oil)

For the Creole Mustard Remoulade:

½ cup mayonnaise

2 tablespoons Creole mustard

1 tablespoon lemon juice

1 teaspoon hot sauce (adjust to taste)

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped green onions

Salt and pepper to taste

Instructions
 

In a medium bowl, soak the sliced okra in buttermilk for at least 30 minutes. This will help the cornmeal adhere better and add moisture.

    In another bowl, combine cornmeal, flour, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well to form the coating mixture.

      Heat oil in a deep skillet or large pot to 350°F (175°C). You can check the temperature by dropping in a small bit of the batter; it should sizzle immediately.

        Remove the okra from buttermilk, shaking off the excess liquid, and coat each piece in the cornmeal mixture, ensuring each round is fully covered.

          Fry the coated okra in batches for about 3-4 minutes or until golden brown and crispy. Avoid overcrowding the pan to maintain the oil temperature.

            Use a slotted spoon to remove the okra and place them on a plate lined with paper towels to absorb excess oil. Season with salt while still hot.

              For the Creole Mustard Remoulade, in a small bowl, whisk together mayonnaise, Creole mustard, lemon juice, hot sauce, parsley, green onions, salt, and pepper until well combined. Adjust seasoning to your preference.

                Serve the crispy fried okra immediately alongside the zesty remoulade for dipping.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4