Buttermilk Fried Okra with Creamy Dipping Sauce

Buttermilk Fried Okra is a delightful dish that combines the crispy goodness of fried okra with a luscious creamy dipping sauce for a truly satisfying culinary experience.

Fresh okra pods are bathed in a tangy buttermilk marinade, infusing them with a subtle richness and tenderness. The okra is then coated in a seasoned breading, creating a golden crust that yields a satisfying crunch with every bite.

To complement the crispy perfection of the fried okra, a creamy dipping sauce takes center stage. This velvety sauce adds a touch of indulgence, balancing the tanginess of buttermilk with a creamy base. With a subtle touch of garlic and chives, the dipping sauce enhances the overall experience, providing a cooling and flavorful accompaniment to the warm, crispy okra.

The combination of the buttermilk fried okra and the creamy dipping sauce creates a harmonious symphony of flavors and textures. Each bite offers a delightful contrast between the crisp exterior, the tender interior, and the creamy sauce, making it a truly satisfying and enjoyable treat.

What is okra?

Okra is a flowering plant native to tropical and subtropical regions. It is recognized for its distinctive elongated, green seed pods that are harvested for culinary use. Okra is often used in various cuisines around the world, including African, Middle Eastern, Indian, and Southern United States cuisine.

The taste of okra is often described as mild, earthy, and slightly sweet. When cooked, the sliminess it releases can help thicken stews, soups, and gumbo. It is commonly used in dishes like curries, stir-fries, salads, and pickles.

Okra has a rich history in Southern cooking, deeply rooted in the culinary traditions brought by African slaves during the era of plantation agriculture. Enslaved Africans who were forced to work on plantations in the American South brought this cherished ingredient with them.

Once in the Southern United States, okra found a welcoming home in the fertile soils of the region. It adapted well to the hot and humid climate, flourishing in the fields and gardens of plantations. Enslaved Africans continued to cultivate and cook with okra, incorporating it into their traditional dishes and adapting it to the available ingredients and cooking techniques of their new environment.

Over time, okra became an integral part of Southern cooking, influencing regional cuisine and contributing to the distinctive flavors and textures found in dishes throughout the Southern states. Its versatility and ability to thrive in the region’s agricultural landscape made it a cherished ingredient for both enslaved communities and later generations of Southern cooks.

Okra remains an iconic ingredient in Southern cuisine, cherished for its unique taste, texture, and cultural significance. It continues to be celebrated in dishes such as fried okra, pickled okra, okra and tomatoes, and many other traditional recipes that reflect the rich tapestry of Southern cooking.

Buttermilk Fried Okra with Creamy Dipping Sauce

5.0 from 1 vote

Course: SidesCuisine: American, SouthernDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Total time

45

minutes

The cool creaminess of a luscious dipping sauce balances the warm crunch of fried okra, creating a moment of culinary bliss that captivates your senses.

Ingredients

• Fried Okra

• 1 pound fresh okra pods

• 1 cup buttermilk

• 1 cup all-purpose flour

• 1/2 cup cornmeal

• 1 teaspoon salt

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 4 cups vegetable oil (for frying)

• Creamy Dipping Sauce

• 1/2 cup buttermilk

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 1 tablespoon lemon juice

• 2 cloves garlic, minced

• 1 tablespoon parsley, freshly chopped

Directions

• In a shallow bowl, pour the buttermilk and add the sliced okra. Toss to coat the okra evenly in the buttermilk. Let it sit for 30 minutes.
• In a separate bowl, combine the flour, cornmeal, salt, paprika, and garlic powder. Stir well to combine.
• Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat to an approximate temperature of 350°F.
• Take the okra slices out of the buttermilk, allowing any excess liquid to drip off. Dredge each slice in the flour mixture, ensuring it is well coated on all sides. Shake off any excess flour.
• Carefully place the coated okra slices in the hot oil. Fry in batches, if necessary, for about 3-4 minutes, or until the okra turns golden brown and crispy. Use a slotted spoon or tongs to remove the fried okra and transfer it to a paper towel-lined plate to drain excess oil.
• For the creamy dipping sauce, in a small bowl, whisk together all ingredients.
• Serve the buttermilk fried okra hot with the creamy dipping sauce on the side.
  
  

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