Fried Okra

Grab a small bowl and mix the yogurt, jalapeno, lime juice, and cilantro in a nonreactive bowl. Cover the bowl and refrigerate while you fry the okra.

First, soak your okra in buttermilk for about 30 minutes. Add your flour, cornmeal, and Cajun seasoning to a large bowl and stir to combine. Heat a little less than one inch of oil in a heavy stockpot, Dutch oven, or cast-iron skillet to about 350-375 degrees.

Next, remove the okra from the buttermilk using tongs or a slotted spoon. Shake off any excess and add the okra to the bowl with the flour and cornmeal mixture. Stir well to coat. Using the tongs, remove the okra from the bowl and add to the hot oil. Work in batches and fry until golden brown on the bottom, then flip and fry until the other side is golden brown. Remove to paper towels to absorb any extra oil.

A close up view of fried okra on a plate with dipping sauce and appetizer plates in the background.