Southern Fried Okra Recipe

Long, green and covered in small, fuzzy hairs like a peach, okra is one of the secret ingredients of Creole and Cajun cuisine. The natural juices in these seedpods contain a powerful thickening agent which is often used when cooking stews, including Louisiana’s famous seafood gumbo.

Okra are also the perfect snack to nibble on at the bar with an ice-cold beer or classic Pimm’s Cup. They can be enjoyed roasted, canned or boiled, but our favorite way to eat okra is battered and fried to a crispy golden-brown when the inside is still tender and moist — yum

Mama’s Fried Chicken in Opelousas is all about serving up delicious fried foods with a menu that includes fried chicken, fried jalapeños, fried pickles and — of course — fried okra.

Make these tasty morsels at home with this recipe from the Redfish Grill in New Orleans. Combined with the zippy remoulade, this is sure to be a family-favorite!

Ingredients for Okra

• 1 pound Louisiana green velvet okra 

• 2 cups buttermilk

• 3/4 cups finely ground cornmeal

• 3/4 cup bread flour

• 3/4 cup whole wheat flour

• 1/4 teaspoon ground cayenne pepper vegetable oil salt and pepper

Method of Preparation for Okra

Cut off woody part of the stem of okra and soak in buttermilk. Heat 2 to 3 inches of oil in cast-iron pot to 375 degrees. Combine dry ingredients in separate bowl. Dredge okra in flour mix.

Fry okra in oil while carefully rotating for 4 to 5 minutes until batter begins to brown. Remove and drain on paper towels. Serves 4 to 6.

Remoulade Dipping Sauce

• 1 cup Duke’s mayonnaise

• 2 tablespoons chopped parsley

• 1 pinch ground cayenne pepper

• 2 tablespoons capers

• 3 each finely chopped cornichons 

• 1 tablespoon tarragon vinegar

• 2 green onions chopped fine

Method of Preparation for Dipping Sauce

Mix all ingredients in bowl and serve. 

Recipe provided by Louisiana Kitchen and Culture Magazine.

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