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- 1 pound fresh okra, trimmed and sliced into ½-inch rounds - Vegetable oil, for frying - 1 cup buttermilk - 1 cup cornmeal - ½ cup all-purpose flour - 1 teaspoon paprika - ½ teaspoon cayenne pepper - Salt and pepper, to taste - ½ cup mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 1 garlic clove, finely minced - 1 teaspoon hot sauce (or more, depending on your heat preference) I love using fresh okra for this recipe. It gives the best taste and crunch. First, you need to trim and slice the okra. Aim for ½-inch rounds. This size helps it fry evenly and cook through. For frying, you need vegetable oil. It’s important to have enough oil to submerge the okra. This helps it get crispy all around. Now, for the dry ingredients, start with buttermilk. Soaking the okra in buttermilk adds flavor and helps the coating stick. Combine cornmeal and all-purpose flour in a bowl. The cornmeal gives a nice crunch. Add paprika for a hint of smokiness and cayenne for heat. Adjust the salt and pepper to your taste. I always say, season to make it pop! Next, let’s focus on the spicy aioli. Mix mayonnaise with Dijon mustard for tang. Fresh lemon juice brightens the flavors. Mince one garlic clove for a punch of flavor. Add hot sauce to give it that kick. You can adjust the heat based on your preference. This combination of fresh ingredients and bold spices makes fried okra with spicy aioli a treat. For the full recipe, check out the detailed instructions to create this tasty snack. - Rinse and slice the fresh okra. Start by running cold water over the okra to clean it. Trim both ends and cut the okra into ½-inch rounds. Place the sliced okra in a bowl. - Soak the okra in buttermilk. Pour the buttermilk over the sliced okra. Make sure all pieces are coated. Let the okra soak for about 30 minutes. This makes it tender and flavorful. - Combine dry ingredients in a separate bowl. In another bowl, mix cornmeal, flour, paprika, cayenne pepper, and a pinch of salt and pepper. Whisk it well until everything is blended. - Coat the okra with the cornmeal mixture. After soaking, take the okra out of the buttermilk. Let extra buttermilk drip off. Dredge each piece in the cornmeal mix, covering it evenly. Place the coated okra on a plate. - Whisk together aioli ingredients in a small bowl. In a bowl, mix mayonnaise, Dijon mustard, lemon juice, minced garlic, and hot sauce. - Taste and adjust seasoning. Give the aioli a taste test. Add more salt, pepper, or hot sauce if needed. Set it aside for serving. - Heat oil to 350°F (175°C). In a large skillet, pour enough vegetable oil to reach about 1 inch deep. Heat the oil over medium-high heat until it is hot. - Fry okra in small batches until golden brown. Carefully add the coated okra to the hot oil. Fry for 3-4 minutes until golden and crispy. Use a slotted spoon to transfer the fried okra to a paper towel-lined plate to drain excess oil. For the full recipe, follow the detailed steps above for a perfect crunchy snack! To get the best fried okra, oil temperature is key. Keep your oil at 350°F (175°C). Use a thermometer for accuracy. If the oil is too cool, the okra will turn soggy. If it's too hot, the coating will burn. Do not overcrowd the pan while frying. Fry in small batches. This allows the okra to crisp up nicely. Overcrowding lowers the oil temperature. Your okra needs space to fry evenly. For a great presentation, serve the fried okra in a cone-shaped holder or a rustic bowl. This makes the dish fun and easy to eat. Add a small ramekin filled with spicy aioli for dipping. Pair the okra with a fresh salad or some crunchy veggies. The coolness of the salad balances the heat of the spicy aioli. You can also serve it as a side with grilled meats for a complete meal. Fresh herbs brighten up the dish. Use parsley or cilantro for a pop of color. Just sprinkle them over the fried okra for an appealing look. You can also add other toppings for flavor. Crumbled feta or shredded cheese gives a nice twist. A squeeze of lemon juice adds brightness and cuts through the richness. These small touches elevate your dish and make it even more tasty. {{image_4}} You can make your fried okra even tastier by adding spices. Try mixing in garlic powder or onion powder to the cornmeal. A dash of chili powder can give it a nice kick. You can also use different dipping sauces. Try ranch dressing or a sweet chili sauce for a twist. If you want a healthier option, you can bake the okra instead of frying it. Just coat it like you would for frying, then place it on a baking tray. Bake at 425°F for about 20 minutes. For gluten-free options, use almond flour or a gluten-free flour blend in place of all-purpose flour. Fried okra is great as an appetizer or side dish. Serve it in small bowls or on skewers for fun finger food. You can also toss it into salads for a crunchy texture. Adding fried okra to a Southern-style salad can really make it pop. For the full recipe, refer to the main article. To keep your leftover fried okra fresh, store it in an airtight container. Place a paper towel at the bottom to absorb moisture. This helps maintain the crunch. Refrigerate the container and enjoy within three days for the best taste. To reheat, use an oven set to 375°F (190°C). Spread the okra on a baking sheet in a single layer. Bake for about 10 minutes or until it’s hot and crispy again. This method keeps the okra crunchy, unlike microwaving, which can make it soggy. Homemade spicy aioli can last about one week in the fridge. Store it in a clean, airtight container. Ensure you keep it sealed to avoid any off-flavors. Always check for freshness before using. If it smells or looks odd, toss it out. If you want to save some for later, you can freeze the aioli. Use a freezer-safe container and leave space at the top for expansion. It will keep well for about three months. When you’re ready to use it, thaw it in the fridge overnight. Stir well before serving to regain its creamy texture. For the complete recipe, check out the Full Recipe section. To make fried okra crispy, start by soaking it in buttermilk. This step adds moisture and flavor. Then, coat the okra in a mix of cornmeal and flour. The cornmeal gives that crunchy texture. Make sure your oil is hot, around 350°F (175°C), when frying. Frying in small batches keeps the temperature steady and helps achieve that perfect crunch. Yes, you can prepare the okra in advance. You can slice and soak the okra in buttermilk. Store it in the fridge for up to 2 hours before frying. You can also make the spicy aioli ahead of time. Just mix and chill it in the fridge. This way, your snack is ready to fry when you are. Fried okra pairs well with many side dishes. You can serve it with coleslaw for a nice crunch. A fresh salad adds brightness to the meal. Serve it with a bowl of spicy aioli for dipping. You can also enjoy it alongside grilled meats or fish for a complete meal. Yes, you can easily make fried okra spicy. Add cayenne pepper to the cornmeal mix for heat. You can also adjust the amount of hot sauce in the aioli. If you like it really spicy, add more hot sauce or even diced jalapeños to the okra before frying. If you can't find okra, try using green beans or zucchini. Both will fry nicely and give a similar texture. For a different flavor, consider using mushrooms. They won't be as crunchy but will soak up the spices well. Just adjust cooking times to ensure they fry properly. In this blog post, I shared how to make tasty fried okra with a spicy aioli. We covered fresh and dry ingredients, step-by-step cooking instructions, and useful tips for perfect frying. I also provided variations and storage tips to help you enjoy this dish longer. Remember, the key to great fried okra is fresh ingredients and proper frying techniques. Experiment with flavors to make this dish your own. Enjoy your cooking adventure!

Fried Okra with Spicy Aioli

Dive into the delicious world of crispy fried okra with a zesty spicy aioli! This simple recipe features fresh okra that’s soaked, coated in a flavorful cornmeal mixture, and fried to perfection. The creamy aioli adds the perfect kick, making it an irresistible appetizer or snack.
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Ingredients
  

1 pound fresh okra, trimmed and sliced into ½-inch rounds

1 cup buttermilk

1 cup cornmeal

½ cup all-purpose flour

1 teaspoon paprika

½ teaspoon cayenne pepper

Salt and pepper, to taste

Vegetable oil, for frying

For the Spicy Aioli:

½ cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1 garlic clove, finely minced

1 teaspoon hot sauce (or more, depending on your heat preference)

Salt and pepper, to taste

Instructions
 

Prepare the Okra: Start by rinsing the fresh okra under cold running water. Trim the ends and slice the okra into even ½-inch rounds, then set the sliced okra aside in a bowl.

    Soak in Buttermilk: Pour the buttermilk over the sliced okra, ensuring all pieces are thoroughly coated. Allow the okra to soak for about 30 minutes; this process tenderizes the vegetable and infuses it with flavor.

      Mix Dry Ingredients: In a separate mixing bowl, combine the cornmeal, all-purpose flour, paprika, cayenne pepper, and a generous pinch of salt and pepper. Whisk the mixture together until all the dry ingredients are well-blended and evenly distributed.

        Coat the Okra: After the soaking time, remove the okra from the buttermilk and let any excess buttermilk drip off. Dredge each piece of okra in the cornmeal mixture, ensuring they are completely coated. Place the coated okra back on a plate.

          Prepare the Spicy Aioli: In a small bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, finely minced garlic, hot sauce, and a sprinkle of salt and pepper. Taste and adjust the seasoning as needed, then set the aioli aside for serving.

            Heat the Oil: In a large skillet, pour in enough vegetable oil to reach about 1 inch in depth. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). This ensures the okra cooks quickly and crisps up nicely.

              Fry the Okra: Carefully add the coated okra to the hot oil in small batches. Fry them for about 3-4 minutes, or until they are golden brown and crispy. Once fried, use a slotted spoon to transfer the okra to a paper towel-lined plate to absorb any excess oil.

                Serve: Once all the okra is fried, arrange the crispy pieces on a serving platter. Serve hot alongside the zesty spicy aioli for dipping, allowing guests to enjoy the contrasting flavors.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: For an appealing presentation, serve the fried okra in a cone-shaped paper holder or a rustic bowl. Pair it with a small ramekin filled with the spicy aioli. Consider garnishing with fresh herbs, such as parsley or cilantro, for a vibrant touch on the plate.