Soak the raw okra in white vinegar for 15 minutes prior to frying to reduce their sliminess
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 267 |
| Fat | 6.8g |
| Saturates | 2.5g |
| Protein | 9.8g |
| Carbs | 44.2g |
| Sugars | 6.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPour the oil into a pot and heat it to 180°C. Line a baking tray with paper towels.
Rinse and dry the okra. Slice off the tops.
In a shallow bowl, whisk together the flour, 1 tablespoon of Cajun spice and cornmeal. Place the buttermilk in a separate bowl. Dip the okra in the buttermilk then coat in the flour mixture and shake off any excess flour. Repeat this with the remaining okra.
Fry the okra until golden brown, approx. 5 minutes, then remove and place on the baking tray. Sprinkle the okra with the remaining Cajun seasoning.
To make the buttermilk dip, mince the garlic, finely chop the chives and juice the lemon. Combine all the ingredients in a bowl.
Serve the okra fries with the buttermilk dip.
