November is finally upon us! I was at this little market the other day, where I love to get my produce (not going to lie, it’s because they have amazing prices for their stuff but it’s also super fresh and good quality!) and I saw that they had okra!!! I was really surprised because okra kinda dies down towards the end of September, if not but the beginning of October for sure. I love okra and wish that it didn’t have such a bad rap because it can really be so yummy when prepared right. Normally people know okra to be slimy and gross but it really isn’t! Okra has this awesome ability to thicken liquids with is “slime,” which is why it’s so cool to see it in things like gumbo! However, I know that a lot of people would find that unappealing so I figured fried okra would be a safe bet for everyone!
Because okra cooks so fast when it’s fried, it doesn’t get slimy! It gets a nice flavor from the corn batter and packs some good, earthy flavor. In order to keep things interesting, I like to serve it with a sauce for dipping that packs a punch! Again, I’m offering a Sriracha mayo as the sauce because it counters the sweetness from the corn batter with the spice and it adds a sort of “meatiness” with the mayo that rounds out the whole experience!
When looking for fresh okra, look for pieces that are firm and bright green. Be careful of ones that have a thick skin, as these will be woody and fibrous. And remember my rule about fried foods, season them right after they get out of the oil! These babies need the salt.
I hope you enjoy this awesome recipe as much as I do and if you have never tried okra, you are welcome in advance!
- 12 ounces fresh okra
- 3 ounces Butter room temperature
- 2.75 ounces corn meal
- 1.75 ounces Sugar
- 2 each Eggs
- 2.25 ounces flour
- 1/2 tablespoons baking powder
- 3/4 teaspoon salt
- 1 cup milk
Beat together butter, cornmeal and sugar until pale in color.
One by one, add an egg, scraping the sides of the bowl after each addition.
Add dry ingredients until just mixed.
Bring a pot of frying oil to 350 degrees or over medium high heat.
Add okra to batter and make sure each is completely covered.
Drop each okra in separately into the oil, making sure to not over crowd the pot. Fry okra until golden brown on both sides, about 5 minutes total.
Once cooked, drain fried okra onto a paper towel and season with salt. Serve with Sriracha mayo.
To make Sriracha mayo, add together about 1/3 cup mayo and 1/4 teaspoon Sriracha. For some added flavor, add a squeeze of lime juice and a pinch of salt.