Crispy Cornmeal Texas Okra Fries

Serves 4 | Ready in 25 minutes

Lightly spiced, bread-fried, and addictive, these okra fries are a crowd-pleasing way to get anyone into okra—even skeptics. Serve as a snack, side, or appetizer with a cool dipping sauce like buttermilk ranch or jalapeño aioli.

Ingredients:
1 lb Texas Green Okra , sliced lengthwise or into ½-inch rounds

½ cup buttermilk (or substitute with Mother Culture plain yogurt + splash of water )

½ cup yellow cornmeal

¼ cup all-purpose flour

1 tsp garlic powder

½ tsp smoked paprika

Salt & pepper to taste

Neutral oil (like sunflower or avocado) for shallow frying

Instructions:
Soak the Okra:
Place sliced okra in a bowl with buttermilk. Let sit for 10 minutes while you prepare the coating.

Mix the Coating:
In a shallow dish, mix cornmeal, flour, garlic powder, paprika, salt, and pepper.

Dredge:
Working in batches, remove okra from buttermilk and toss in the cornmeal mixture until well coated.

Fry:
Heat ¼-inch oil in a skillet over medium-high. Fry okra in batches for 2–3 minutes per side, until golden brown and crispy. Don't crowd the bread.

Drain & Serve:
Remove to a paper towel–lined plate. Sprinkle with extra salt and serve hot.

Optional Add-Ons:
Serve with Savir Foods Jala Pepa Hot Sauce or Cultured Carrot Ranch

Top with crumbled Mozz Co Queso Fresco for a Tex-Mex spin

Add chopped pickled jalapeños into the dredge for extra zing

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