Fried Okra with Pickle Aioli
Cutting the okra lengthwise brings a heartier mouthfeel than the more traditional slices. The brightness of the pickle aioli adds some much-needed acidity to the savory okra.
We prefer Texas Pete hot sauce and Duke’s Mayonnaise in this recipe.
Hands On Time: 30 minutes
Total Time: 30 minutes
1/2 cup mayonnaise
2 tablespoons chopped dill pickles, plus 2 tablespoons pickle juice
2 tablespoons chopped fresh dill
2 tablespoons finely chopped fresh chives
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1 cup buttermilk
1 tablespoon hot sauce
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon Old Bay Seasoning
1 pound okra, halved lengthwise
To make the pickle aioli: In a medium bowl, stir together the mayonnaise, pickles, pickle juice, dill and chives. Season to taste with salt and pepper.
To make the okra: In a large Dutch oven or other heavy-bottomed pot, heat 2 inches of the oil to 350 degrees over medium-high heat. Alternatively, heat the oil to 350 degrees in a deep fryer following the manufacturer’s directions. Line a large plate with paper towels.
While the oil is heating, whisk together the buttermilk and hot sauce in a large bowl. In a separate large bowl, whisk together the flour, cornmeal, Old Bay, and 1 tablespoon salt.
Add the okra to the buttermilk mixture and toss to coat. Transfer to the flour mixture and toss to thoroughly coat.
When the oil is hot, remove the okra from the flour mixture, shaking off any excess, and fry the okra in two batches until golden brown and crisp, about 5 minutes. Use a slotted spoon to transfer to the prepared plate and season lightly with salt. Repeat with the remaining okra.
Serve hot with the pickle aioli.