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FRIED OKRA WITH PICKLE AIOLI Recipe

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This recipe for FRIED OKRA WITH PICKLE AIOLI is from THE FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Aioli:
1/2 cup mayonnaise
2 tbsp chopped dill pickles
2 tbsp dill pickle juice
2 tbsp chopped fresh dill
2 tbsp finely chopped fresh chives
salt and ground black pepper

Okra:
Vegetable oil for frying
1 cup buttermilk
1 tbsp hot sauce
1 1/2 cup flour
3/4 cup yellow cornmeal
1 tbsp Old Bay seasoning
salt
1 lb okra, halved lengthwise
Directions:
Directions:
Aioli: In a medium bowl, stirl together all ingrediens, season to taste.
Okra: In a large Dutch oven, heat 2 inches of oil to 350º over medium high heat. Alternatively, heat oil to 350º in a deep fryer. Line a large plate with paper towels. While the oil is heating, whisk together buttermilk and hot sauce in a large bowl. In a separate large bowl, whisk together flour, cornmeal, Old Bay, and 1 tbsp salt. Add okra to buttermilk mixture and toss to coat. Transfer to the flour mixture and toss to thoroughly coat. When the oil is hot, remove okra from the flour mixture, shaking off any excess, and fry the okra in two batches until golden brown and crisp, about 5 minutes. Use a slotted spoon to transfer to the plate and season lightly with salt. serve hot with aioli.
Personal Notes:
Personal Notes:
Danny has been growing okra in his garden. My only acquaintance with okra has been in Creole food. Fresh from the garden is very different and a wonderful new vegetable to add to the menu. For therapy he and Patricia have a gorgeous vegetable and fruit garden in the front yard of their new home. Two years ago, he bought the house he grew up in, bulldozed it down and built a modern home which has been featured in Home & Design Magazine and Sarasota Scene magazines. His most remarkable attribute is his modesty...He is the proud father of Tyler.

 

 

 

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