Region cooking elicits visions of straight-from-the-backyard garden veggies and farm-fresh meats and dairy. For lots of, country cooking and Southern cooking might be imagined of as interchangeable, as so many homespun meals are designed that substantially additional scrumptious with some southern impact.
Buttermilk-infused recipes are part of any nation cook’s repertoire, as are crispy, fried foods. That is the pairing in this mouth watering facet dish or appetizer for “Buttermilk-Battered Okra Fries With Comeback Sauce” from “Southern Appetizers: 60 Delectables for Gracious Get-Togethers” (Chronicle Textbooks) by Denise Gee.
Buttermilk-Battered Okra Fries with Comeback Sauce
(About six fries each individual makes 2 cups sauce)
1 cup mayonnaise
1⁄4 cup chili sauce
1⁄4 cup ketchup
1⁄4 cup added-virgin olive oil
2 garlic cloves, minced, or 1⁄4 teaspoon garlic powder
2 tablespoons finely grated sweet or white onion or 1⁄4 teaspoon onion powder
1 tablespoon Worcestershire sauce
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon or yellow mustard
1 teaspoon ground black pepper
1 teaspoon sizzling sauce
1⁄4 teaspoon scorching or smoked paprika
Canola or corn oil for frying
8 ounces compact to medium okra pods, stemmed and halved lengthwise
1 cup buttermilk (or ample to deal with okra)
1 cup all-goal flour
3⁄4 cup cornstarch
1⁄2 teaspoon floor black pepper
1⁄2 teaspoon garlic powder
1⁄4 teaspoon cayenne pepper (optional)
To make the sauce: In a food processor, purée the mayonnaise, chili sauce, ketchup, olive oil, garlic, onion, Worcestershire, lemon juice, mustard, black pepper, warm sauce, and paprika. (Or use a medium bowl and whisk to merge all the components.) Year with salt, if required, include tightly, and allow the sauce sit right away in the refrigerator in advance of serving.
To make the okra: Location a number of layers of paper towels atop a paper bag or platter. Preserve it near to in which you’ll be frying.
In an electric powered fryer, Dutch oven, or significant forged-iron skillet, increase canola oil to a depth of 2 to 4 inches. Heat to 350 degrees. (If you’re not employing an electric powered fryer, use a fry/sweet thermometer to guarantee the temperature stays steady.)
In a medium bowl, soak the sliced okra in the buttermilk and established aside.
In a large paper bag or big plastic zip-top bag, mix the flour, cornstarch, 1⁄2 teaspoon salt, black pepper, garlic powder, and cayenne (if making use of).
Drain the buttermilk-soaked okra and dredge it in the flour combination. Very carefully shake off any excess flour. Fry in batches of seven or eight parts for 2 to 3 minutes or until crispy and gentle golden brown, turning them cautiously halfway by means of.
Use a fry basket or slotted spoon to clear away the okra to drain on the paper towels. Though nevertheless incredibly hot, year the okra with additional salt, if wanted.
Serve the okra fries immediately with the sauce.