Southern Fried Okra is crispy, crunchy and just a little peppery. Served with a Jalapeno yogurt sauce, it makes the perfect appetizer or side dish for fish, chicken and pork.
- FOR THE SAUCE:
- ¼ cups Greek yogurt
- 1 tbsp Jalapeno, finely chopped
- 1 tbsp Lime juice
- 1 tbsp Fresh cilantro, finely chopped
- FOR THE FRIED GOMBAR:
- ½ pound Fresh okra
- 1 cup Buttermilk
- ½ cups Self-rising cornmeal
- ½ cups All purpose flour
- 1 tbsp Cajun seasoning
- Vegetable Oil, For Frying
For the sauce, combine the yogurt, jalapeno, lime juice and cilantro in a non-reactive bowl. Cover and refrigerate.
Cut the okra by cutting off and discarding the tips and stems. Cut into 1/2 inch thick slices. Soak in buttermilk for 30 minutes. Keep cool.
Combine cornmeal, flour and Cajun seasoning in a large resealable bag. Working in small batches, remove the okra from the buttermilk with a slotted spoon. Add the okra to the bag and shake to coat.
Pour the oil into a Dutch oven or heavy skillet to a depth of 1 inch. Heat the oil to 375ºF. Using tongs, remove the okra from the bag and add it to the hot oil. Fry until golden on the bottom, then flip and fry until the other side is golden brown, about 2 minutes. Drain on paper towels.
Serve hot with a jalapeno yogurt sauce.