However, I know that a lot of people would find that unappealing so I figured fried okra would be a safe bet for everyone!

Fried Okra with Sriracha Mayo

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings 6 people
Author ijustmakesandwiches

Ingredients

  • 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

Instructions

  1. Beat together butter, cornmeal and sugar until pale in color.
    However, I know that a lot of people would find that unappealing so I figured fried okra would be a safe bet for everyone!
  2. One by one, add an egg, scraping the sides of the bowl after each addition.
    However, I know that a lot of people would find that unappealing so I figured fried okra would be a safe bet for everyone!
  3. Add dry ingredients until just mixed.
    However, I know that a lot of people would find that unappealing so I figured fried okra would be a safe bet for everyone!
  4. Add milk.
    However, I know that a lot of people would find that unappealing so I figured fried okra would be a safe bet for everyone!
  5. Bring a pot of frying oil to 350 degrees or over medium high heat.
  6. Add okra to batter and make sure each is completely covered.
    However, I know that a lot of people would find that unappealing so I figured fried okra would be a safe bet for everyone!
  7. 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.
    However, I know that a lot of people would find that unappealing so I figured fried okra would be a safe bet for everyone!
  8. Once cooked, drain fried okra onto a paper towel and season with salt. Serve with Sriracha mayo.

Recipe Notes

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.