Cayenne-Crusted Whole Fried Okra with Chive Sauce
Source of Recipe
From "For the Love of the South" by Amber Wilson
List of Ingredients
- 1½ cups buttermilk
- 2 cups yellow cornmeal
- ½ tsp cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 pound fresh okra
- Peanut oil, for frying
- Chive Sauce (recipe follows)
- Set up a dredging station in two shallow dishes. Place the buttermilk in one dish. Place the cornmeal and cayenne in the second dish. Season both with salt and black pepper and stir to combine.
- Dip the okra into the buttermilk and dredge in the cornmeal, shaking off the excess. Set aside on a plate.
- In a large cast iron or heavy-bottomed skillet, heat 2 inches of oil over medium heat to 350° F. Line a plate with paper towels. Working in batches, fry the okra until golden, 2 to 3 minutes. Drain the fried okra on the paper towels and season lightly with salt. Serve with Chive Sauce and devour immediately.Serves 4
◦ ½ cup mayonnaise
◦ 1 clove garlic, finely chopped
◦ 2 Tbsp chopped chives
◦ 1 Tbsp plus 1 teaspoon red wine vinegar
◦ Kosher salt and freshly ground black pepper
In a small bowl, whisk together the mayonnaise, garlic, chives, vinegar, and 1 tablespoon plus 1 teaspoon water. (Alternatively, shake everything in a jar with a lid.) Season with salt and pepper. This sauce will keep in the fridge for a few days. You may need to thin it out with a few drops of water, as it thickens up a bit when it's cold.
Makes about ¾ cup