This recipe was part of the Food Republic‘s Southern Food Test Kitchen with our friends from Music to Your Mouth.
Breathe new light into a Southern classic with golden deep-fried okra dipped in a refreshing cumin-spiced Greek yogurt sauce. This recipe yields a crispy texture your guests will keep enjoying as long as you keep frying up fresh batches. Feeling extra-ambitious? Make your own buttermilk with our easy how-to. And if you’re looking for a spicy kick, add a teaspoon of Sriracha to the sauce.
- 6 cups oil, for frying
- 1/2 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon paprika
- 2 pounds fresh okra, sliced into 1/2-inch thick pieces
- 1/2 cup buttermilk
For the dipping sauce
- 1 cup Greek yogurt
- 1/2 clove finely garlic, minced
- 1 teaspoon cumin
- 1 teaspoon Sriracha, optional
- Prepare the dipping sauce: mix yogurt with garlic, cumin and Sriracha (if using). Cover with plastic wrap and refrigerate until just before serving.
- Heat oil in a large, heavy-bottomed skillet.
- In a medium bowl, combine cornmeal, flour and paprika.
- Dip okra in buttermilk first and then dredge in cornmeal-flour mixture. Coat well.
- Carefully add the okra to the hot oil and fry until golden-brown and okra is cooked through.
- Remove from oil and drain on paper towels.
- Serve hot with dipping sauce.
This post is brought to you by our friends at Music To Your Mouth
More Southern recipes on Food Republic: