Appetizer: United States – Crispy Okra Cornmeal Bites with Lemon-Scallion Remoulade

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 35 min

Ingredients

1 lb / 450 g fresh okra, tips trimmed and halved lengthwise
1 cup (240 ml) buttermilk
3 / 4 cup (90 g) fine cornmeal
1 / 4 cup (30 g) all-purpose flour
1 tsp baking powder
1 tsp Cajun seasoning
1 / 2 tsp garlic powder
1 / 4 tsp smoked paprika
1 / 2 tsp kosher salt, plus more to finish
1 1 / 2 cups (360 ml) neutral oil for frying
1 / 2 cup (120 g) mayonnaise
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) fresh lemon juice
1 tsp lemon zest
1 tbsp chopped capers (or dill pickle relish)
1 scallion, finely sliced
1 tbsp chopped fresh parsley
1 / 2 tsp hot sauce
Pinch paprika
Pinch black pepper
Lemon wedges, for serving (optional)

Instructions

Make the remoulade: In a small bowl, whisk mayonnaise, Dijon, lemon juice, lemon zest, capers, scallion, parsley, hot sauce, paprika, and black pepper until smooth. Chill while you fry the okra.
In a medium bowl, toss the okra with the buttermilk and let sit 10 minutes.
In a shallow dish, combine cornmeal, flour, baking powder, Cajun seasoning, garlic powder, smoked paprika, and kosher salt.
Heat 1/2 inch of neutral oil in a large skillet to 350°F (175°C).
Working in batches, lift okra from buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture, pressing to adhere and shaking off excess.
Fry okra in batches until deeply golden and crisp, about 2–3 minutes per side; avoid crowding the pan.
Transfer to a rack or paper towels and immediately sprinkle with a pinch of salt.
Serve hot with the lemon-scallion remoulade and lemon wedges on the side. (For a lighter option, bake on a greased sheet at 425°F/220°C for 18–20 minutes, flipping once.)