Cornmeal-Fried Okra with Curry Buttermilk Dipping Sauce

  • 2 pounds okra, washed and sliced into rounds
  • 1 cup buttermilk
  • 2 cup masa harina or finely ground cornmeal
  • Salt and pepper to taste
  • Pinch of cayenne, optional
  • 2 cup neutral oil, for frying
Dipping Sauce:

  1. Make the sauce: whisk all ingredients together in a bowl until smooth and refrigerate.
  2. Place the okra and buttermilk together in a large bowl and toss well to coat.
  3. Place masa harina on a baking sheet with sides, season to taste with salt and pepper and cayenne and combine well.
  4. Heat 2” oil in a large skillet with high sides until a pinch of masa harina sizzles when dropped in.
  5. Dredge the okra in masa harina and fry in batches until crispy. Drain on newspaper or paper towels and serve hot with dipping sauce.

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