Southern Fried Okra with Jalapeno Yogurt Sauce

Southern Fried Okra is crispy, crunchy and just a tad peppery. Served with Jalapeno Yogurt Sauce, it makes the perfect appetizer or side dish for fish, chicken, and pork.

Course Appetizer

Cuisine Southern

Keyword fried okra recipe, how to fry okra, how to make fried okra, what is fried okra

Prep Time 10

Cook Time 2

Servings servings

Calories 204kcal

Author Beth Pierce

Ingredients

Jalapeno Yogurt Sauce

1/4 cup Greek yogurt
1 tablespoon jalapeno finely minced
1 tablespoon lime juice
1 tablespoon fresh cilantro finely minced

Fried Okra

1/2 lb. fresh okra
1 cup buttermilk
1/2 cup self rising cornmeal
1/2 cup all purpose flour
1 tablespoons Cajun seasoning
Vegetable oil for frying

Instructions

Mix yogurt, jalapeno, lime juice and cilantro in non reactive bowl. Cover and refrigerate.
Trim okra by cutting away and discarding tips and stems. Cut in 1/2 inch thick slices. Soak in buttermilk for 30 minutes. Keep chilled.
Combine cornmeal, flour and Cajun seasoning in large ziploc bag.
Working in small batches remove okra from buttermilk with slotted spoon. Add okra to ziploc bag and shake to coat.
Pour oil in dutch oven or heavy pan to a depth of 1 inch. Heat oil to 375 degrees. Using the tongs remove the okra from the bag and add to the hot oil. Fry until golden brown on the bottom then flip and fry until the other side is golden brown; approximately 2 minutes. Drain on paper towels.
Serve warm with jalapeno yogurt sauce.

Notes

Trim the stem and pointy end off the okra and discard.
Soak the okra in the buttermilk for at least 30 minutes
You can easily make your own buttermilk by combining one cup of milk with one tablespoon of lemon juice or white vinegar.
If possible, use self-rising cornmeal, as it produces a slightly more crispy finish.
When frying, work in small batches.
Remove the fried okra to paper towels to absorb any residual oil.

Nutrition