Best Fried Okra With Herb Remoulade Recipes

SOUTHERN FRIED OKRA

Southern Fried Okra image

Golden brown with a little fresh green showing through, this fried okra recipe is crunchy and addicting! My sons like to dip them in ketchup. -Pam Duncan, Summers, Arkansas

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups sliced fresh or frozen okra, thawed
3 tablespoons buttermilk
2 tablespoons all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon salt
1/4 teaspoon garlic herb seasoning blend
1/8 teaspoon pepper
Oil for deep-fat frying
Additional salt and pepper, optional

Steps:

Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.

Nutrition Facts : Calories 368 calories, Fat 31g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 410mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

FRIED OKRA CAJUN STYLE WITH REMOULADE SAUCE

Fried Okra Cajun Style With Remoulade Sauce image

You can use different veggies.Cauliflower would be great! When I served this they didn't realize they were eating okra. The sauce is a must! Remoulade Sauce recipe #87124

Provided by Rita1652

Categories Vegetable

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 lb okra, cut into 1/4 inch slice
1 1/2 cups unbleached all-purpose flour
1 teaspoon ground cumin
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1 egg, lightly mixed
2 cups corn oil, more if needed
salt, for seasoning

Steps:

Combine the flour, cumin, chile powder, garlic powder, paprika, pepper and salt in a shallow bowl.
Heat the oil in a large skillet.
When it is very hot, dredge the okra in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
Drain on paper towels.
Season with salt.
Serve with Remoulade Sauce recipe#87124.

Nutrition Facts : Calories 598.5, Fat 55.6, SaturatedFat 7.3, Cholesterol 26.4, Sodium 166.3, Carbohydrate 22.8, Fiber 2.8, Sugar 0.9, Protein 4.5

FRIED OKRA WITH RéMOULADE

Fried Okra With Rémoulade image

"Fresh, never frozen" - that's Joseph J. Boudreaux III's motto when it comes to making the best fried okra. The Tipping Point Coffee co-owner and Houston home cook believes fried okra relies on fresh okra pods and a righteous cornmeal breading. Paired with a creamy rémoulade that's infused with a bit of heat, Mr. Boudreaux's fried okra recipe pays homage to his father, who grows the flowering plant right in his backyard in Texas. It captures all that the South adores about the quintessential summer side: simplicity, ease and plenty of flavor.

Provided by Kayla Stewart

Categories vegetables, appetizer, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 cup mayonnaise
1/4 cup ketchup
3 tablespoons Dijon mustard
1 teaspoon Cajun seasoning, preferably Slap Ya Mama
1 teaspoon white white vinegar
1 teaspoon lemon juice
2 quarts canola oil, plus more as needed
2 cups/450 grams buttermilk
2 tablespoons hot sauce, preferably Louisiana Hot Sauce
1 pound fresh okra, stem ends trimmed, cut crosswise into 1/2-inch pieces (about 3 cups)
2 cups/240 grams all-purpose flour
1 cup/138 grams fine or medium yellow cornmeal
1 tablespoon Cajun seasoning, preferably Slap Ya Mama
1 teaspoon ground cayenne
Sea salt, to taste

Steps:

Make the rémoulade: In a medium bowl, stir together the mayonnaise, ketchup, mustard, Cajun seasoning, vinegar and lemon juice. (Makes about 1 1/2 cups rémoulade.) Cover the sauce and chill it in the fridge until you serve.
Prepare the okra: Pour oil into a large pot with high sides and a lid, to a depth of a few inches. Heat oil over medium-high to 350 degrees.
While the oil is heating, combine the buttermilk and hot sauce in a large bowl. Place the cut okra into the buttermilk mixture and stir to coat.
In a large bowl, stir the flour, cornmeal, Cajun seasoning and cayenne.
Working in 4 separate batches, dredge the soaked okra in the cornmeal mixture using your hands. Shake off the excess flour and place the okra onto a wire baking rack. After one to two dredgings of okra, use your hands or a slotted spoon to sift the flour and cornmeal mixture, removing any clumps. Finish coating the remaining okra.
Working in about 4 batches, making sure to not crowd the pot, fry the okra, stirring frequently, until crispy and golden, about 4 minutes. (Take care not to burn it.)
Remove okra using a spider and allow the okra to drain on two plates covered with paper towels. Immediately season okra with sea salt. Serve immediately with the chilled rémoulade.