Cornmeal-Crusted Okra
Who knew okra could taste this good? With just a few ingredients, turn okra into a mouth-watering side dish.
Ingredients
- 1/2 pound okra About 16 pieces
- 3/4 cup plain yogurt (preferably Greek-style)
- 1/4 cup milk
- 1 cup yellow cornmeal (coarsely ground)
- 1/4 teaspoon Creole seasoning
- 1/4 cup Canola or similar tasteless oil
- 1-2 teaspoons hot sauce
Instructions
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Cut off the ends of the okra and cut each one into cylinders about 1-inch long.
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Mix the yogurt and milk. Put the okra cylinders into the yogurt/milk mixture and cover them. Leave them in the mixture for 5 minutes.
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Gently move the okra pieces to the cornmeal and spoon the cornmeal over them until they are completely covered. Using the spoon (not your hands as the yogurt/milk mixture topped with cornmeal is soft and will dislodge off the okra if you handle it too much), put the okra pieces on a plate in a single layer.
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Put 2 layers of paper towels on the second plate and put it next to the stove. Remember my recent fire misadventure. Keep the paper towels far enough away from flame that they can’t catch on fire!)
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• Preheat the pan. Then add the oil and let it get hot, but not smoking. If your pan is small enough that you’ll need to make 2 (or more batches), allowing a bit of space between each cylinder, then use only part of the oil. For 2 batches, using half the oil for the first batch. Between batches, add the second half and let it heat before adding the okra.
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When the oil is hot, add the okra, leaving space between each one. Turn the heat down a bit and carefully turn the pieces over as they brown, using a fork in one hand and a spoon in the other. You don't need to leave as much space as I did in this picture, but the oil should be able to get between the pieces as they cook.
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After you brown the okra pieces on all sides, carefully remove them to the paper towel-covered plate and let them cool down a bit.
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For the sauce, simply use a bit of the leftover yogurt/milk mixture and add a few drops of hot sauce or other tangy condiment. I tried prepared horseradish and that was delicious. German or Dijon mustard should work too.
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Serve warm or at room temperature.
Recipe Notes
Be careful not to get the paper towels to close to the stove. I wouldn't want you to have a bad experience like I did.
For hot sauce, choose whichever one suits you. Or, if you prefer, another condiment.