Description
Crispy fried okra coated in seasoned cornmeal and flour, paired with a zesty jalapeño yogurt sauce. A Southern classic with a modern, flavorful twist.
Ingredients
Scale
- For the Fried Okra:
- ½ lb. fresh okra, sliced into ½-inch rounds
- 1 cup buttermilk
- ½ cup self-rising cornmeal
- ½ cup all-purpose flour
- 1 tablespoon Cajun or Creole seasoning
- Vegetable oil for frying
- For the Jalapeño Yogurt Sauce:
- ¼ cup plain Greek yogurt (full-fat recommended)
- 1 tablespoon jalapeño, finely minced
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, minced
Instructions
- Prepare the Okra: Trim stems and tips from the okra, then slice into ½-inch rounds.
- Soak the Okra: Place the sliced okra in a bowl with buttermilk and soak for at least 30 minutes to reduce slime and help coating adhere.
- Make the Breading Mix: In a large zip-top bag or bowl, combine cornmeal, flour, and Cajun seasoning.
- Coat the Okra: Remove okra from the buttermilk, shake off excess, and toss into the dry mixture until fully coated.
- Fry: Heat oil in a cast iron skillet or Dutch oven to 350–375°F. Fry okra in small batches for about 2 minutes per side until golden and crisp. Drain on paper towels.
- Make the Jalapeño Yogurt Sauce: In a small bowl, combine Greek yogurt, minced jalapeño, lime juice, and cilantro. Mix well, then cover and refrigerate until serving.
- Serve: Plate the hot fried okra and serve with chilled jalapeño yogurt sauce on the side.
Notes
For extra crunch, double-dip the okra: buttermilk → dry mix → buttermilk → dry mix. Sauce can be made ahead and refrigerated for up to 3 days.
- Prep Time: 40 min (includes soaking time)
- Cook Time: 15 min
- Category: Appetizer
- Method: Fried
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg