9

A Southern BBQ menu wouldn't be complete without a side of fried okra. These addictive bites were gobbled up quickly by tasters in our test kitchen. They have a mild kick of heat from both our Cajun seasoning and Cajun hot sauce. They also have a perfectly crunchy cornmeal coating, which makes them gluten-free too!

INGREDIENTS

Other Recipe Suggestions

Cajun Party Mix

Creole Chili with Steamed Biscuits

Easy No-Cook BBQ Sauce

Set okra in a single layer on a paper towel-lined baking sheet to thaw and drain. Once thaw, gently pat okra with more paper towel to remove as much liquid as possible. Fill a saucepan with 1 to 2 inches of oil and heat over medium-high to 350 degrees. While oil heats: mix Cajun seasoning with salt in a small bowl; combine buttermilk and hot sauce in a separate wide bowl; and place cornmeal in another wide bowl. Once oil comes to temperature, use a fork or slotted spoon to dip 6 to 8 okra pieces at a time in the buttermilk mixture then in the cornmeal to coat. Transfer battered okra to oil and fry for about 3 to 4 min. until golden brown, keeping oil temperature around 350 degrees. Transfer to a fresh paper towel-lined baking sheet so oil can drain. Sprinkle fried okra generously with Cajun-salt mixture as soon as it comes out of the oil. Repeat with remaining okra. Best enjoyed right after they are fried.

Serve with a BBQ plate or a Southern inspired meal.

ITEMS IN THIS RECIPE

Cajun Blackening

112

Select Size

Kosher Salt

48

Out of Stock

Aleppo Pepper Hot Sauce

12

$11.55

5 fl oz  

$11.55