Fried Okra with Cajun Aioli
1. Attach deep fryer thermometer to side of high-sided large skillet; add oil and heat over medium heat 10 minutes or until oil temperature reaches 350°. Line rimmed baking pan with parchment paper; line second rimmed baking pan with paper towel.
2. In small bowl, whisk garlic, mayonnaise, lemon juice, 2 tablespoons hot sauce and Cajun seasoning. Makes about 1 cup.
3. In wide, shallow dish, whisk buttermilk and remaining 2 tablespoons hot sauce. In separate wide, shallow dish, whisk flour, cornmeal and Old Bay seasoning. Dip okra in buttermilk mixture, allowing excess to drip off, then in flour mixture to coat, pressing lightly so flour mixture adheres; place on parchment paper-lined pan.
4. In 5 batches, add okra to oil and cook 5 minutes or until golden brown; with slotted spoon, transfer to paper towel-lined pan and keep warm. Makes about 7 cups.
5. Serve okra with Cajun Aioli.
- 21 g Total fat
- 3 g Saturated fat
- 7 mg Cholesterol
- 328 mg Sodium
- 15 g Carbohydrates
- 2 g Fiber
- 2 g Sugar
- 0 g Added sugars
- 3 g Protein
Directions
1. Attach deep fryer thermometer to side of high-sided large skillet; add oil and heat over medium heat 10 minutes or until oil temperature reaches 350°. Line rimmed baking pan with parchment paper; line second rimmed baking pan with paper towel.
2. In small bowl, whisk garlic, mayonnaise, lemon juice, 2 tablespoons hot sauce and Cajun seasoning. Makes about 1 cup.
3. In wide, shallow dish, whisk buttermilk and remaining 2 tablespoons hot sauce. In separate wide, shallow dish, whisk flour, cornmeal and Old Bay seasoning. Dip okra in buttermilk mixture, allowing excess to drip off, then in flour mixture to coat, pressing lightly so flour mixture adheres; place on parchment paper-lined pan.
4. In 5 batches, add okra to oil and cook 5 minutes or until golden brown; with slotted spoon, transfer to paper towel-lined pan and keep warm. Makes about 7 cups.
5. Serve okra with Cajun Aioli.
