SOUTHERN FRIED OKRA

Ingredients

Jalapeño Yogurt Sauce

• 1/4 cup Greek Yogurt
• 1 tablespoon finely chopped jalapeño
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh cilantro

Fried okra

• 1/2 pound fresh okra
• 1 cup buttermilk
• 1/2 cup homemade – Cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon Cajun seasoning
• Vegetable oil for frying

Instructions

Combine yogurt, jalapeno, lime juice, and cilantro in a nonreactive container. Cover and refrigerate.
Trim the okra by cutting off the tops and stems and discarding them. Cut into 1/2 inch thick slices.Soak in buttermilk for 30 minutes. Stay cold.
Combine cornmeal, flour, and Cajun seasoning in a large Ziploc bag.
Remove the okra pods from the buttermilk in small quantities with a slotted spoon. Add the okra to the Ziploc bag and shake until coated.Pour the oil into a heavy pot or skillet to a depth of 1 inch. Heat oil to 375 degrees. Using tongs, remove the okra from the bag and add it to the hot oil. Fry until the bottom is golden brown, then turn over and fry until the other side is golden brown; about 2 minutes. Drain on paper towels.Serve hot with yogurt-jalapeño sauce.

Notes

Cut off the stem and pointed end of the okra and discard.
Soak okra in buttermilk for at least 30 minutes.
You can easily make your own buttermilk by mixing a cup of milk with a tablespoon of lemon juice or white vinegar.
If possible, use self-rising cornmeal as it gives a slightly crispier finish.
When frying, work in small portions.Place the fried okra on paper towels to absorb any remaining oil.

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