Description
Crispy, spicy, and flavorful, Jen’s Deep Fried Cajun Okra is a Southern-inspired snack or side dish featuring tender okra coated in a zesty cornmeal and flour mixture, seasoned with authentic Cajun spices, and fried to golden perfection.
Ingredients
Units
Scale
Okra
- 1-2 lb whole or cut okra, fresh or frozen
Frying Oil
- 5 cups canola oil, for frying
Breading
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 2 tablespoons Cajun seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
Dipping/Coating Liquid
- 1/2 cup buttermilk
- 4-6 dashes hot pepper sauce
Instructions
- Prepare the Okra: If using whole fresh okra, wash thoroughly and drain well. Cut off the stems and slice the okra in half lengthwise or into 1/2-inch rounds. If using frozen cut okra, simply place it in a bowl and set aside.
- Heat the Oil: In a large heavy-bottomed skillet or Dutch oven, heat 5 cups of canola oil to 350°F. Do not fill the pan more than halfway with oil. Line a baking sheet with paper towels to drain the fried okra later.
- Mix the Breading: In a medium bowl, combine the cornmeal, all-purpose flour, garlic powder, Cajun seasoning, black pepper, and kosher salt. Mix thoroughly to distribute the spices evenly.
- Prepare the Buttermilk Dip: In a separate bowl, whisk together the buttermilk and hot pepper sauce to create a spicy dipping liquid.
- Coat the Okra: Dip each piece of okra into the buttermilk mixture, then dredge it in the cornmeal-flour mixture, ensuring a thorough and even coating.
- Fry the Okra: Carefully add the coated okra pieces to the hot oil. Fry in batches if necessary to avoid overcrowding. Cook until the okra is golden brown and crispy, which should take a few minutes per batch.
- Drain and Serve: Remove the fried okra from the oil using a slotted spoon, drain on the prepared paper towels to remove excess oil, and serve immediately with your favorite dipping sauce.
Notes
- Make sure the oil temperature stays around 350°F for optimal frying results.
- Do not overcrowd the pan to ensure crispy, evenly fried okra.
- Use fresh okra if possible for the best texture and flavor.
- The Cajun seasoning can be adjusted to your preferred spice level.
- Serve immediately to enjoy the okra at its crispiest.
Nutrition
- Serving Size: 1/4 recipe (approximately 100g)
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
