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(cont.)
Fried Okra With Smokey Dipping Sauce
Smokey Dipping Sauce
1/2 cup (118 ml) mayonnaise
1 Tablespoon (15 ml) ketchup
1 Tablespoon (15 ml) spicy brown mustard
1 teaspoon (5 ml) honey
1/4 teaspoon (1.2 ml) smoked paprika
Okra Coating
Vegetable oil for frying
2 pounds (907 g) okra, tops cut off, halved lengthwise
2 large eggs, beaten
1 cup (237 ml) panko bread crumbs
1/2 cup (118 ml) all-purpose flour
1 teaspoon (5 ml) Cajun seasoning
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) black pepper
Directions
1. In small bowl, add mayonnaise, ketchup, spicy brown mustard, honey,
and smoked paprika. Stir until blended. Cover and refrigerate until ready
to serve.
2. Heat oil to 350°F (177°C) in deep fryer.
3. Place okra and eggs in large bowl; toss until okra is well coated.
4. In large resealable plastic bag, add panko bread crumbs, flour, Cajun
seasoning, salt, and pepper. Seal bag and shake.
5. Add half of the okra to bag. Seal bag and shake until okra is well coated.
6. Place a single layer of okra in deep fryer basket(s). Lower basket(s) and
cook for 4 minutes or until golden brown.
7. Raise basket(s) and rest to drain.
8. Drain on paper towels. Repeat with remaining okra.
Serves: 6–8
16
Hush Puppies
1 cup (237 ml) buttermilk
1 large egg
1 small onion, finely chopped
1 2/3 cups (394 ml) self-rising cornmeal mix
1/2 cup (118 ml) all-purpose flour
1/4 cup (59 ml) sugar
1/2 teaspoon (2.5 ml) baking powder
1/2 teaspoon (2.5 ml) salt
Directions
1. Heat oil to 350°F (177°C) in deep fryer.
2. Beat buttermilk, egg, and onion in large bowl until well blended.
3. Stir in cornmeal mix, flour, sugar, baking powder, and salt.
4. With basket(s) lowered, drop mixture by rounded Tablespoonfuls
into oil.
5. Fry 4 to 6 minutes, turning once.
6. Raise basket(s) and rest to drain.
7. Drain on paper towels.
Serves: 18–20
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