Serve this crunchy okra as an appetizer or side dish. The Creole seasoning delivers a nice hit of spicy flavor.
INGREDIENTS:
1 1/2 lbs. okra, washed and dried thoroughly, stems removed
5 cups canola oil, for frying
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons Cajun seasoning
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 cup buttermilk
A few dashes of hot pepper sauce
Flaky sea salt
METHOD:
Line a baking sheet with paper towels. Set aside.
Slice okra in half length-wise or slice it into 1/2-inch rounds. Place in a bowl and set aside.
Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350°F. (Depending on the size of your pan, fill the pan no more than halfway up the sides with oil.)
In a medium bowl, whisk together the cornmeal, flour, garlic powder, Cajun seasoning, black pepper, and salt.
In a separate bowl whisk together buttermilk and hot pepper sauce.
Dip okra in buttermilk and then dredge in the cornmeal-flour mixture to coat well.
Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil using a spider whisk and place on cooking sheet with paper towels. Place in a warm oven while finishing the second batch.
Lightly season with additional flaky salt. Serve hot with favorite dipping sauce.
