Long a staple of the Southern cafeteria line, fried okra has been turning up in trendier restaurants these days, sliced lengthwise instead of in rounds to serve with drinks. Our version is coated with stone-ground cornmeal and seasonings, making it a perfect match for a creamy dipping sauce spiked with hot sauce and chives.Print
Fried Okra with Spicy Aioli
- Prep Time: 25 mins
- Cook Time: 4 mins
- Total Time: 29 mins
- Yield: 6 to 8 servings 1x
- Category: Sides, Appetizers and Snacks
- Spicy Aioli:
- 1 cup mayonnaise
- 3 tablespoons liquid hot pepper sauce
- 2 tablespoons minced fresh chives
- Salt and pepper to taste
- 1 large egg
- 3/4 cup buttermilk
- 1/4 cup The Old Mill Unbleached Plain Flour, divided use
- 3/4 cup The Old Mill Yellow Corn Meal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound fresh okra, sliced lengthwise
- Vegetable oil, for frying
- For the aioli, place the mayonnaise, hot sauce, chives and a pinch of salt and pepper in a small bowl, and stir to combine. Cover with plastic wrap and chill.
- For the okra breading, place the egg and buttermilk in a shallow dish and whisk to combine. Place 1/4 cup of he flour in a second shallow dish. Place the remaining 1/2 cup flour, cornmeal, salt, and pepper in a third shallow dish, and stir to combine.
- Working with a few okra at a time, dredge them first in flour, then dip in the buttermilk and egg mixture, and finally dredge in the cornmeal mixture. Place on a rack and set aside.
- Place enough oil in a large skillet or Dutch oven to measure 2 inches deep. Heat over medium-high until the oil reaches 365- to 370 degrees F. When the oil is hot, add a handful of okra at a time into the oil, and stir and cook until the okra turns golden brown, about 3 to 4 minutes. Remove the okra with a slotted spoon to brown paper to drain. Sprinkle with salt to taste, if desired. Serve the okra warm with the aioli for dipping.